Chinese Crispy Pork Belly

1 pork belly, skin on 1.5 - 2.5 lb

1 1/2 tbsp Chinese cooking wine (Shaoxing wine) or Mirin

1 tsp Chinese five spice powder

1 tsp white pepper

1/2 tsp salt

1 tbsp white vinegar (helps conduct heat evenly)

200 g / 7 oz Kosher Salt, preferably Diamond Crystal

Prep

Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh. Ask your butcher for help, if you’d like.
Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually. Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).
Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).

Preheat oven to 350F.
Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly with a 1/2" rim above the pork skin (to hold salt in).
Transfer pork to baking tray. Dab skin with paper towels.
Brush skin with vinegar.
Spread kosher salt on the skin (the foil edges will stop it from falling down the sides).
Roast for 60 minutes.
Remove pork from oven and transfer onto work surface.
Switch to grill/broiler on medium high. Move shelf so it is at least 10" from the heat source.
Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.
Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed.

Remove pork onto cutting board. Slice into 1/2" thick slices.
Serve with yellow, or Hot Mustard. Add some fresh cucumber and radish for a fresh crunch.