- Step 1
Place pork on a plate. Pat dry with paper towel. Sprinkle with half the salt. Refrigerate, uncovered, for 6 hours or overnight.
- Step 2
Preheat oven to 230C. Pat dry pork rind with paper towel. Sprinkle remaining salt over the rind and massage into the scoring. Place pork, rind-side up, on a rack in a roasting pan. Pour 2 cups (500ml) boiling water into the pan (ensuring the water doesn’t touch the pork belly). Roast for 45 mins or until the rind starts to blister. Reduce temperature to 200C and roast for a further 1 hour, adding more water if necessary. Transfer pork to a plate. Cover with foil and set aside to rest for 10 minutes. Slice into 5 cm pieces.
- Step 3
Meanwhile, Place stock, soy sauce, mirin, five spice, garlic, ginger, sugar, chilli and 3 cups (750ml) water in a large stockpot or saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 10 mins. Add udon noodles and bok choy. Simmer for 3-5 mins or until bok choy wilts and noodles are cooked though.
- Step 4
Ladle soup into bowls and add pork belly slices. Sprinkle with spring onion and extra chilli to serve.