we have food at home.

~ingredients: 

• 1.5 lb pork belly
• dry rub spices:
  • 1 tsp five spice powder
  • 1/2 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp sugar
• 1 tsp salt
• 1 tsp white rice vinegar
• 1/2 cup water 

~instructions: 

1. Parboil your pork belly by bringing a pot of water to boil and placing the pork belly into the boiling water for 1 minute. Remove and place into a bowl of cold water to stop it from cooking. 
2. Place your pork belly onto a cutting board and pat dry. 
3. Using a fork, or toothpicks, poke holes into the skin. The more holes, the better – this will create that bubbly skin texture we want later. 
4. Flip the pork belly over and make cuts into the meat, but don’t cut all the way through. Continue scoring the meat, creating a square pattern. 
5. In a separate bowl, mix together the dry rub spices. 
6. Pour the spices over the meat and rub it into the pork belly, making sure to rub it into the cuts that you made earlier in step 4. 
7. Grab a large piece of aluminum foil and place your pork belly onto the middle, skin side up. Fold up the sides to form walls on each side, forming a snug boat for the pork belly. 
8. Sprinkle salt over the skin and let it sit for 10 minutes. This will draw out moisture from the skin. Wipe the salt away after 10 minutes. 
9. Then, pour white rice vinegar over the skin and rub it in. 
10. Place the pork belly in your fridge, uncovered, overnight. This will dry the skin out, which is necessary for a crispy skin later on. 
11. Take your pork belly out the next day and preheat your oven to 400F. 
12. Place the pork belly with the aluminum foil onto a roasting rack in a roasting pan. Pour 1/2 cup of water into the pan, this will create steam to prevent burning. 
13. Once the oven is ready, place the pork inside and lower the heat to 375F. Roast for 20 minutes. 
14. After 20 minutes, turn the heat back up to 400F for another 30 minutes.
15. During the last 15 minutes, check on the skin. If the skin is not crisping or bubbling up, turn up the heat. Every oven is different so the temperature you need may be different from this recipe. When I made this, I ended up using the broiler during the last 10 minutes instead to get the skin bubbly and crackly. Keep a close eye if broiling, it can burn much easier under a broiler. 
16. Once done, remove and let the pork belly sit for an hour. This will ensure the meat retains its moisture, so it remains juicy when you chop it up later. 
17. Before serving, chop into once inch pieces. Enjoy!