Crispy Pork Belly (Siu Yuk)

• 2 lbs pork belly, skin-on
• 2 tsp Chinese five spice powder
• 1/2 cup coarse salt (for crust)
• 1 tbsp white vinegar
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tsp salt

Instructions

1. 1

   Parboil the pork belly skin-side down in boiling water for 3-5 minutes. This helps tighten the skin.

2. 2

   Remove and pat dry very thoroughly with paper towels. Prick the skin all over with a sharp skewer or hole-pricking tool. Do not pierce into the meat.

3. 3

   Rub the meat side (not the skin) with Shaoxing wine, five-spice powder, salt, sugar, and white pepper.

4. 4

   Wrap the meat in foil, leaving the skin exposed at the top. Brush the skin with vinegar and cover with a crust of coarse salt.

5. 5

   Chill in the fridge uncovered for several hours or overnight to dry out the skin.

6. 6

   Preheat oven to 400°F (200°C). Roast for 40 minutes with the salt crust on.

7. 7

   Remove the salt crust. Brush skin with a little oil. Return to oven and roast (or broil carefully) for another 20-30 minutes until the skin puffs up and becomes bubbly and crispy.

8. 8

   Let rest for 15 minutes before chopping into bite-sized cubes.