Rinse pork belly and pat dry thoroughly. Score the meat side, being careful not to cut through the skin.
Use a fork or a meat tenderizer to prick the skin thoroughly all over.
Flip the pork belly and rub the meat side with coarse sea salt, sugar, five-spice powder, white pepper, and Shaoxing wine.
Wipe the skin completely dry. Brush white vinegar onto the skin, then sprinkle a layer of coarse sea salt evenly over it. Place the pork belly uncovered in the refrigerator overnight or for at least 8 hours to dry out the skin.
Preheat oven to 200°C (390°F). Remove the pork belly from the refrigerator and scrape off any excess coarse sea salt from the skin. Wrap the sides of the pork belly with aluminum foil, leaving the skin exposed.
Place the pork belly skin-side up on a wire rack over a baking tray. Add some water to the baking tray. Roast for 45-60 minutes, or until the meat is cooked through and the skin starts to blister.
Increase oven temperature to 230-250°C (450-480°F) or switch to broiler/grill setting. Continue roasting for another 20-30 minutes, watching carefully, until the skin is fully puffed and crispy.
Remove roast pork from the oven and let it rest for 15-20 minutes before chopping into bite-sized pieces.
Rinse jasmine rice thoroughly. Combine jasmine rice and water in a rice cooker or pot. Cook according to the appliance's instructions until the rice is done.
Serve the freshly cooked jasmine rice topped with generous portions of crispy roast pork.
Cook this in the app — save it & get tonight’s menu
Get the app
