Daddy Lau's Chinese Crispy Pork Belly (Siu Yuk)

Instructions

1. Parboil the Pork Belly: Bring 2 cups of water to a boil in a large wok. Add the pork belly, skin side down, and boil for a minute. Flip and boil the meat side for 30 seconds. Remove and place in cold water.
2. Clean the Skin: Scrape the pork skin with a knife to remove any hair or dirt. Rinse clean and pat dry with paper towels.
3. Poke Holes in Skin: Using toothpicks or a fork, poke holes all over the skin. This helps the skin to absorb the vinegar and expand into fluffy bubbles when cooked.
4. Score Meat Side: Score the meat side of the pork belly into thirds lengthwise, then score perpendicularly to form squares. This helps the flavor penetrate better.
5. Season Meat Side: Mix the five spice powder, black pepper, white pepper powder, garlic salt, and salt. Rub this mixture onto the meat side of the pork belly. Then, brush on a mixture of ground bean sauce and sugar.
6. Prepare for Roasting: Place the pork belly on a piece of aluminum foil, skin side up. Fold the edges of the foil up to form a dish around the pork belly. Sprinkle 1 tbsp of salt over the skin and let sit for 5 minutes to draw out moisture.
7. Apply Vinegar: Wipe off the salt from the skin. Pour 1 tsp of white rice vinegar over the skin and spread it around.
8. Refrigerate: Refrigerate the pork belly for at least 10-12 hours to dry out the skin completely.
9. Roast: Roast in the oven until the skin is crispy. Specific oven temperature and time were not provided, so refer to the original source or typical roasting guidelines for pork belly.
10. Serve: Cut the pork belly into pieces following the scored lines. Serve immediately.