Crispy Pork Belly

1. Pat the pork belly dry with paper towels, then use a fork to pierce the skin all over; this helps the fat render and the skin crisp later.

2. In a small bowl, combine coarse salt, a pinch of white pepper, five‑spice powder, and, if using, a splash of Shaoxing wine; mix into a dry rub.

3. Rub the pork belly skin with a thin layer of vinegar, then evenly coat the meat side with the spice rub, pressing it into the scored underside.

4. Place the seasoned pork belly on a rack set over a tray, cover loosely with plastic wrap, and refrigerate uncovered for at least 3 hours, preferably overnight, to dry the skin.

5. Pre‑heat the oven to 325°F (320°F).

6. Remove the pork belly from the fridge, let it sit at room temperature for 15 minutes, then transfer it to a roasting pan skin‑side up; add a splash of water to the pan to keep the meat moist.

7. Roast at 325°F for 45 minutes, until the meat is tender but the skin is still soft.

8. Carefully remove the pan, discard excess liquid, and pierce the skin again with a fork to create additional vents.

9. Brush the skin lightly with neutral oil to promote browning.

10. Increase the oven temperature to 475°F (465°F) and return the pork belly to the oven.

11. Roast for an additional 30‑35 minutes, watching closely, until the skin puffs up and turns deep golden‑brown and crackly.

12. Remove the pork belly from the oven and let it rest on a cutting board for 10 minutes; this allows the juices to redistribute.

13. Slice the pork belly into bite‑size pieces, cutting through the crisp skin and tender meat.

14. Serve immediately, optionally drizzling a tiny amount of extra vinegar or a light soy‑based dipping sauce for added tang.

15. Store any leftovers, uncovered, in the refrigerator for up to two days; re‑heat under a broiler to restore crispness.