✨ 3 step CWISPY pork belly ✨

Wash the pork belly and dry thoroughly. Douse the meat side with a few tbsps of shaoxing wine. Make sure to not get the skin wet. Mix together the salt, sugar, and spices then massage into the meat side only. Flip the belly over so skin side is up and prick lots of tiny holes with a metal skewer or sharp knife. The more the better, to help the skin crisp! Place the meat on a wire wrack, skin side up, and let it sit in the fridge uncovered for 12-24 hours. Preheat oven to 375 when you’re ready to cook. Make an aluminum box for the pork belly, with sides that go up about 1 inch. Place pork belly in, skin side up and coat the skin with rice wine vinegar. Top the skin with a thick layer of coarse sea salt, then bake for 1 hr 15 mins. Remove the salt, set the pork on a wire wrack and place under broiler on high for 2-3 mins. Check regularly to make sure skin doesn’t burn! Cut into chunks and enjoy with mustard.