Method

• 1.
  Combine five spice, oil, annatto paste, if using, and 2 tsp salt flakes in bowl and rub over pork belly skin. Place pork on a wire rack set over a baking tray and refrigerate, uncovered, overnight to dry out the skin.
• 2.
  The next day, preheat oven to 220°C. Pat pork skin dry with paper towel, then roast for 45 minutes or until skin is starting to crisp. Reduce heat to 160°C and cook for a further 45 minutes or until meat is tender and skin is crisp. Rest. Slice into pieces.
• 3.
  Meanwhile, for the black pepper caramel, combine the lime juice, fish sauce, chilli and 2 tbs water in a bowl and set aside. Place the sugar, peppercorns and 2 cups (500ml) water in a saucepan over high heat. Cook, stirring occasionally, for 20 minutes or until a deep golden colour. Remove from heat and carefully add fish sauce mixture. Swirl to combine.

• 4.
  Place pork in an ovenproof ceramic dish and pour over caramel. Return to oven and bake for a further 5-10 minutes until golden and warmed through.
• 5.
  Serve pork belly with steamed rice and topped with Thai basil leaves.