Filipino Crispy Pork Belly

Instructions

1. Prepare the pork belly
   Score the skin of the pork belly in a crosshatch pattern using a sharp knife, being careful not to cut into the meat. Poke numerous small holes in the skin using the tip of the knife or a fork. Rub 1 tablespoon of salt all over the skin.
2. Boil the meat
   In a large pot, combine water, remaining salt, black peppercorns, crushed garlic, bay leaves, and vinegar. Add the pork belly, skin side up (the skin should not be submerged). Bring to a boil, then reduce heat and simmer for 1 hour until the meat is tender but not falling apart.
3. Dry and season
   Remove the pork from the pot and pat dry thoroughly with paper towels. Place on a wire rack and let it dry in the refrigerator, uncovered, for at least 4 hours or preferably overnight. This step is crucial for achieving crispy skin.
4. Prepare for roasting
   Preheat the oven to 180°C (350°F). Take the pork out of the refrigerator and let it come to room temperature. Mix the baking soda with a little water to form a paste and rub it over the skin. If using five-spice powder, rub it on the meat side (not the skin).
5. Roast the pork
   Place the pork on a rack in a roasting pan, skin side up. Pour a little water in the bottom of the pan (not touching the meat). Roast for 1 hour, then increase temperature to 220°C (430°F) and roast for another 30 minutes until the skin is crispy and golden brown.
6. Prepare for serving
   Remove the pork from the oven and let it rest for 15 minutes. Meanwhile, prepare the spiced vinegar dipping sauce by combining all ingredients in a small bowl.
7. Slice and serve
   Using a sharp knife, slice the pork belly into 1-inch cubes or strips, making sure each piece has some of the crispy skin. Serve immediately with the spiced vinegar dipping sauce and steamed rice on the side.