Crispy Roast Pork Belly (Cantonese Style)

• 2.2 pounds Pork Belly
• 2 teaspoons Shaoxing Wine
• 1 teaspoon Salt
• 1 piece Red Fermented Bean Curd
• 1 teaspoon Sugar
• 3/4 teaspoon Five Spice Powder
• 1/4 teaspoon White Pepper
• 1 teaspoon Rice Wine Vinegar
• 1/2 cup Coarse Sea Salt

1. !One Day BeforernRinse the pork belly and pat dry. Poke holes all over the skin.
2. Place it skin-side down on a tray, and rub the shaoxing wine into the meat (not the skin).
3. Mix together the salt, sugar, five spice powder, red fermented bean curd and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it's skin-side up. Let it dry out in the fridge uncovered, for 12-24 hours.
4. !Roasting DayrnPreheat the oven to 375F or 190C. Poke holes over the skin again.
5. Place a large piece of aluminum foil onto a baking tray, and fold up the sides around the pork snugly. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered.
6. Remove pork from oven. Turn up the oven to 225C or 437F, and position the oven rack in the lowest position. Remove the sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan.
7. Place the pork belly on the rack and put it back in the oven to crisp up. This should take 10-15 minutes.
8. When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 30 minutes and then slice.

pork belly, salt, red, sugar, white pepper, rice, salt

Taken from food52.com/recipes/39687-crispy-roast-pork-belly-cantonese-style (may not work)