Crispy Pork Belly

Place the Pork Belly (2.2 lb) in a large pot (rind site down) with clean water.

Cut Fresh Ginger (1) into small chunks.

Add Cooking Wine (1 Tbsp), Scallion (1 bunch), 2 chunk of ginger, and Sichuan Peppercorns (6). Let it come to a boil and continue to cook for 3 minutes.

Transfer the pork out and pat dry the water. Then, poke as many holes on the rind. Back and forth and repeat several times. This is the most important step.

After poking, apply a small pinch of salt on the rind.

Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then evenly sprinkle Salt (1 tsp), Chinese Five Spice Powder (2 tsp), Granulated Sugar (1/2 tsp), and Ground White Pepper (1 tsp).

Wrap the pork belly with foil wrappers and place in fridge overnight, uncovered please, we need the rind to be dry before roasting.

Preheat oven to 180 degrees C (350 degrees F).

Brush a thin layer of Distilled White Vinegar (to taste) and spread Sea Salt (to taste) evenly to form a protecting layer on the pork. Roast for 50 minutes to 1 hour.

Remove the sea salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degrees C (425 degrees F), and roast until the rind is golden brown and well crackled.

Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down.

Transfer out and cut into small bites. Cutting tip: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds. Serve and enjoy!