Best & Easiest Chinese Roast Pork Belly

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• 1.5 lb pork belly (skin-on, boneless)
  Ingredient note

  Source: 1.5 lb pork belly (skin-on, boneless)
• 1/4 tsp white vinegar
  Ingredient note

  Source: 1/4 tsp white vinegar
• 1/2 tsp + 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt; Source: 1/2 tsp salt
• 1/2 tsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1/2 tsp vegetable oil (or any neutral oil)
• 1/2 tsp Chinese five spice
  Ingredient note

  Source: 1/2 tsp Chinese five spice
• 1/2 tsp garlic powder
  Ingredient note

  Source: 1/2 tsp garlic powder
• 1/4 cup hoisin sauce
  Ingredient note

  Source: 1/4 cup hoisin sauce
• 2 tsp white vinegar (or rice vinegar or apple cider vinegar)
  Ingredient note

  Source: 2 tsp white vinegar (or rice vinegar or apple cider vinegar)

1. In a small bowl, combine dry rub mixture ingredients as listed above and set aside.
2. Pre-heat the oven to 225 degrees F.
3. If needed, cut boneless pork belly lengthwise into 2-inch wide x 9-long strips. Trim off any uneven meat from the bottom to create a levelled strip. Pluck out any hairs on the skin with clean tweezers.
4. Turn the pork belly meat side up and evenly season with the dry rub mixture patting it into the meat. Then turn the pork belly over skin side up and wipe it with a clean paper towel to remove any dry rub or excess moisture as best as possible.
5. With the pointy tip of a sharp paring knife or a clean scoring blade, carefully and lightly score as many tiny cross hatches into the thick skin. Do not pierce the skin.
6. Then place pork belly strips onto a large rectangular sheet of aluminum foil. Wrap the foil around the pork belly strip creating a rectangular box with low walls, so the skin is fully exposed. Do not create tall walls or it will block the heat from crisping the skin. Transfer the wrapped pork to a small baking sheet.
7. Lightly brush the skin with vinegar and do not drench it. Next generously sprinkle enough salt on top of the skin.
8. Bake in the oven on the second lowest oven rack for 60 minutes, until skin is dry and slightly hard to touch.
9. Remove the pork belly from oven. Feel free to leave the salt on for taste or brush off the excess. Then lightly brush the skin only with a layer of vegetable oil or any neutral oil.
10. Then pre-heat the oven to 500 F. Place pork belly back into the oven on lowest roasting rack. Broil for 12-15 minutes until the skin is golden brown and crackled. Closely monitor to prevent burning. If needed, place small sheets of aluminum foil over areas that are starting to brown faster to prevent burning.
11. Remove the cooked pork from the oven and rest for 10-15 minutes inside the aluminum boxes off the baking sheet to let the juices redistribute.
12. Turn the pork belly skin side down on a cutting board. With a sharp knife, slice into the meaty side in a sawing motion. Then when you reach the skin, slice down with one swift chop.
13. In a small bowl, combine hoisin and rice vinegar. Serve with pork belly slices.