Crispy Roast Pork

Instructions

1. Prepare the pork belly
   Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, making cuts about 1/2 inch apart. Be careful to only cut through the skin and not into the meat.
2. Tenderize the skin
   Rub the baking soda all over the skin side of the pork belly. This helps to draw out moisture and ensure a crispy crackling. Let it sit for 20 minutes, then rinse thoroughly with cold water and pat completely dry.
3. Season the meat
   Flip the pork belly over so the meat side is facing up. Mix the five-spice powder, white pepper, minced garlic, grated ginger, sugar, soy sauce, Shaoxing wine, and sesame oil in a small bowl. Rub this mixture thoroughly into the meat side (not the skin). Refrigerate uncovered, skin side up, for at least 6 hours or overnight.
4. Prepare for roasting
   Preheat your oven to 350°F (180°C). Take the pork out of the refrigerator 30 minutes before cooking to bring it to room temperature. Brush the skin with rice vinegar and rub thoroughly with coarse sea salt.
5. Roast the pork
   Place the pork on a rack in a roasting pan, skin side up. Pour about 1 cup of water into the bottom of the pan (avoid getting the pork wet). Roast for 1 hour and 30 minutes, or until the meat reaches an internal temperature of 160°F (71°C).
6. Crisp the skin
   Increase the oven temperature to 450°F (230°C). Continue to roast for another 30-45 minutes, watching carefully, until the skin has completely crisped up and turned golden brown with large bubbles.
7. Rest and serve
   Remove the pork from the oven and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat for maximum flavor. Using a cleaver or very sharp knife, cut the pork into 1-inch squares or slices and serve immediately while the skin is still crispy.