Crispy Pork Belly

Start by using a meat tenderizer to score the skin of the Pork Belly (3 lb).

Flip over the pork belly and cut 3/4-1 inch wide strips. Cut down only about 3/4 of the way. Brush the Cooking Wine (2 Tbsp) on and in between the cuts made.

Combine the Granulated Sugar (1/2 Tbsp), Chinese Five Spice Powder (1 tsp) Salt (1 tsp), Freshly Ground Black Pepper (1/2 tsp), McCormick® Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), together and use your fingers to spread over the meat and in between the cuts and sides. Place pork belly in a baking tray and let it marinate in the fridge overnight.

When you're ready to roast it, preheat your oven to 400 degrees F (205 degrees C).

Remove the pork belly. Drain and wash the baking tray that was used to marinate it overnight. Using aluminum foil, create a pouch for the pork belly and expose the skin only. Brush the skin with Distilled White Vinegar (2 Tbsp) and season over the top with Salt (1 tsp).

Place back in the baking tray and into the preheated oven to bake for 50 minutes.

After 50 minutes, set your oven to broil and watch it closely as the skin crisp. Be careful that it does not burn. Once the skin is crispy, remove and slice across the cuts made previously and into bite-sized pieces.