Using a paper towel, pour the vinegar onto a paper towel and wipe the surface of the pork skin.
1 Tbsp vinegar
Using the meat tenderizer, poke holes into the skin until the skin is completely perforated.
Sprinkle ½ - 1 tsp of salt onto the skin of the pork belly, depending on the level of saltiness you prefer.
1 tsp sea salt
Make marinade if using wet marinade
Combine all the ingredients for the marinade
100 g Hoisin Sauce, 100 g ketchup, 30 ml light soy sauce, 1 tsp salt, ½ tsp white pepper, 1 Tbsp whiskey, ½ tsp sugar, ½ tsp Chinese five spice powder
Place the marinade into a container just large enough for the pork belly.
Place pork belly flesh into marinade, making sure that the skin does not come into contact with the wet marinade.
Marinate overnight UNCOVERED in the refrigerator to allow pork skin to dry and meat to marinate
Make dry rub if using dry marinade
Combine all the ingredients for the dry rub
Sprinkle the dry rub all over the meat part of the pork belly, avoiding the skin.
1 tsp sea salt, ½ tsp Chinese five spice powder, ¼ tsp white pepper
Marinate overnight UNCOVERED in the refrigerator to allow pork skin to dry and meat to marinate
Roasting pork belly
Preheat oven to 375° fahrenheit. (190° celcius)
Place pork belly, skin side up, on a roasting rack over a roasting tray.
If you have a large pork belly, the meat may shrink, causing the belly to curl. To keep the meat flat, you can run several skewers through the meaty part of the pork belly. You can also insert a leave-in thermometer sideways through the meaty part of the belly as well.
Add water to the base of the tray to moisten the meat as it roasts, but do not let the water touch the meat.
Roast pork belly until internal temperature reads 140° fahrenheit (60° celcius).
Turn the oven to broil and broil the crackling until light and crispy. If the edges begin to burn, place foil over the edges. If grease pools on the skin, dab that area with a paper-towel to enable it to crisp.
Remove pork belly from oven. Remove from rack and allow to rest for 5 minutes before cutting.
Chopping the pork belly
Using a meat cleaver, chop the pork belly into chopstick size pieces.
Notes
Pork belly must have the skin in order to have the crispy crackling. Nutritionals are based on pork belly as an appetizer.