Making Flavorful Crispy Pork Belly

1kg pork belly
1/2 tsp five-spice powder
1/2 tsp ground black pepper
1 tsp garlic powder
1/2 tsp salt
2 tsp hoisin sauce
1 tsp sugar
1 tsp vinegar
1. In a deep pan with boiling water, drench the pork on both sides to help clean the meat. Boil the skin side for a few minutes (around two) until the skin softens and starts to appear gelatinous. This will make the skin easier to pierce later.
2. Immediately transfer to cold water and scrape off any residual hair or dirt from the skin, and any scum from the meat. Pat dry with paper towels.
3. With a meat tenderizer, pierce the skin multiple times all over, ensuring evenly piercing the entire surface of the skin side. Turn the meat over to slice shallow slits.
4. Flip to keep the skin side up, and pour generous amounts of salt evenly. Leave for a few minutes, and excess moisture will start to be drawn out from the skin. Prepare the spices in the meantime.
5. Scrape off the salt from the skin, which would be wet with moisture at this point. Flip the pork over and evenly spread the dry spices, especially in-between the slits. Apply the sauce evenly.
6. Using aluminum foil, wrap the pork loosely up to the sides. Lightly rub the vinegar evenly onto the skin.
7. Leave the pork to marinade and to dry off in the refrigerator for at least four hours, preferably overnight.
8. Place the pork with the aluminum foil onto an oven tray, and cook for 45 minutes to an hour at 200°C. After around 30 minutes, regularly check to ensure the skin doesn't burn.
9. After cooking, remove from oven and let stand for around 10 minutes before cutting into service portions. Start cutting the skin before the meat to keep the skin intact.
If the pork belly dips at the center or very flat, place a metal teaspoon or other oven-safe object across the underside to force the center to rise higher than the sides, as a dip at the center will keep rendered fat oil from dripping away. The sides of the pork tend to rise up during cooking, and the oil that accumulates at the center may prevent a proper crispy skin.
To cut the skin, use small chopping motions from one end to the other, or use a serrated knife.
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[@Timmy6884]

Pork belly is the best