The Ultimate Crispy Pork Belly

Steps

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1. 1
   Using a sharp tool like an oyster shucker, pierce the pork skin multiple times all over. Flip the meat side up and score it with a sharp knife, making parallel cuts about one-third to half an inch deep.
   ▶ ≈0:21
2. 2
   Prepare a dry rub by combining Chinese five spice powder, black pepper, salt, and garlic powder. Sprinkle the dry rub generously over the entire surface of the pork belly, making sure to work it into the cuts and crevices.
   ▶ ≈0:56
3. 3
   Wrap the meat side of the pork belly with aluminum foil and place it skin-side down on a roasting pan.
   ▶ ≈1:44
4. 4
   Brush the pork skin surface with rice wine vinegar, then cover it completely with sea salt or coarse salt, spreading it evenly across the top.
   ▶ ≈2:56
5. 5
   Place the roasting pan on the middle rack of a preheated 350°F oven and roast for 50 minutes to 1 hour.
   ▶ ≈3:50
6. 6
   Remove the pork from the oven and carefully brush off all the salt from the surface. Transfer the pork belly to a wire rack placed on a baking sheet.
   ▶ ≈4:12
7. 7
   Dip a paper towel in white vinegar and wipe down the pork skin surface thoroughly to remove any remaining salt residue.
   ▶ ≈5:29
8. 8
   Increase the oven temperature to 480°F. Place the pork belly on the lowest rack of the oven to keep it as far as possible from the top heat source, preventing the skin from burning while allowing air to circulate underneath. Roast for about 35 minutes until the skin is crispy and golden.
   ▶ ≈5:42
9. 9
   Remove the pork belly from the oven and let it cool for a couple of minutes. Flip it skin-side up and cut along the previously scored lines into bite-sized pieces.
   ▶ ≈6:17