Score the skin with a very sharp knife (3-4 cm spaces) this makes cutting into portions easier & allows spices to penetrate the meat
Coat with oil, this helps the spices to stick onto the meat & gives you a very crispy crackling
Coat well with the spices, salt & pepper, Brown under the grill at 240 °C for 20’, skin side up
Add the water & wine and cover well
Bake at 220 °C for 1 ½ hours (after an hour if all the liquid has been absorbed, add more water)
Uncover & bake for a further 15’ until crispy
Remove from oven & allow to rest for a few minutes. Slice into portions, serve & drizzle with the glaze

Glaze:

Place all ingredients into a pot, bring to the boil & reduce to simmer & thicken
The glaze can be made 2-3 days earlier

*You know how much I adore Asian flavours as well as sweet & savory combinations … definitely one of my favourites! When I cut the belly into portions, I can’t resist cutting off the ends & dipping them into honey glaze… a chef’s privilege! Inspired by Malaysia: we were the only foreigners at a local eating hours where I left the choice of menu to the proprietor… these flavours take me back to that wonderful experience