Chinese Roast Pork Belly

Instructions

1. Prepare the pork belly
   Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Poke numerous small holes in the skin using a meat tenderizer or sharp fork. This helps the skin crisp up during roasting.
2. Dry the skin
   Rub the rice vinegar all over the skin, then pat it completely dry with paper towels. Place the pork belly on a tray skin-side up and refrigerate uncovered for at least 2 hours or overnight. This helps to dry out the skin, ensuring maximum crispiness.
3. Season the meat
   Flip the pork belly and apply the marinade to the meat side only (not the skin). Mix the Shaoxing wine, five-spice powder, white pepper, salt, sugar, soy sauce, minced garlic, and hoisin sauce in a small bowl. Rub this mixture thoroughly into the meat side and edges of the pork belly. Flip back over so the skin side is up.
4. Prepare for roasting
   Preheat your oven to 375°F (190°C). Take the pork belly out of the refrigerator 30 minutes before roasting. Pat the skin dry again with paper towels, then rub a generous amount of coarse sea salt all over the skin.
5. Initial roasting
   Place the pork belly on a rack in a roasting pan, skin-side up. Pour a small amount of water into the bottom of the pan (not touching the meat) to prevent drippings from burning. Roast for 1 hour, until the meat is tender and cooked through.
6. Crisp the skin
   Increase the oven temperature to 450°F (230°C). Continue to roast for another 30-45 minutes, keeping a close eye on the pork to ensure the skin puffs up and becomes crispy without burning. If needed, cover the meat portions with foil to prevent them from overcooking.
7. Rest and slice
   Remove the pork belly from the oven and let it rest for 15 minutes. Using a sharp knife, slice the pork belly into bite-sized pieces, ensuring each piece has some of the crispy skin attached.
8. Serve
   Arrange the sliced pork belly on a serving platter. Traditionally, it's served with mustard, hoisin sauce, or sweet plum sauce on the side. You can also serve it with steamed rice and stir-fried vegetables for a complete meal.