Directions

• Trim the pork belly.
• ’Cha’ the skin, i.e. poke a bunch of little holes in it.
• Blanch the pork belly in water rolling at a heavy simmer for ten minutes, then let cool in cold water for another ten minutes.
• Once cool, dry thoroughly with some paper towels, poke some holes again into the skin, and then make some super-shallow cuts in the lean side in sort of a ‘checkerboard’ pattern.
• Mix together the tablespoon salt, two teaspoons sugar, one teaspoon shajiang (or ginger), one teaspoon five spice, quarter teaspoon chicken boullion, one teaspoon sesame paste (or peanut butter), quarter teaspoon sesame oil, and one tablespoon water.
• Lay the skin side down in a tray filled with vinegar, rub the marinade into the lean side, and let sit overnight.
• Take the pork belly out of the vinegar marinade, rinse the vinegar off with wet paper towels, pat dry, and let it dry completely in the fridge for at least three hours.
• Wrap the pork belly in aluminium foil, exposing the skin. Cover the skin liberally with salt.
• Roast at 225 degrees Celsius for one hour.
• Remove the salt, and poke holes through the pork belly again.
• Broil at 225 Celsius for a half hour on a middle rack.
• Remove from the oven, making sure that all the skin is nice and crispy.
• Let the pork belly rest over a rack where it can drip oil till cool.
• Skin side down, cut the pork into nice pieces by making ~1/2 inch slices and cutting a few times in the other direction. Plate your dips, and serve.