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Blanche meat, then dump liquid and thoroughly rinse to remove impurities
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Fully dry pork belly
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Cut incisions into the pork lean side
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Marinate pork belly meat with mixture of 1 tbsp shaoxing wine, 1 tsp five spice powder, 1 tsp garlic powder, 0.5 tsp salt, 1 tsp sugar
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Tightly seal pork with aluminum foil, leaving the skin open
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Poke holes into pork belly skin
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Marinate pork belly skin with 1 tbsp vinegar, 1 tsp salt, and a pinch of baking soda
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Place in fridge (uncovered) overnight
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Mix coarse salt with a little water, fully cover skin with mixture
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Roast at 425F for 30-40 min or until internal temperature ~130F
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Remove salt cover and stab skin again
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Broil on high for 5-10 min; keep a close eye on it so it doesn’t burn, cover parts of skin with aluminum foil if it starts to burn
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Remove from oven right away to maintain crispiness
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Rest for 15 min and cut into pieces
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Make a dipping sauce by mixing fish sauce & lime juice
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