1. Clean your pork belly with running cold water. Dry it thoroughly with a paper towel. Score the skin of the meat with a small paring knife. Or carefully poke holes in the pork skin using a metal skewer or the sharp end of a small knife. Make sure not to poke through the fat or meat.

2. Rub a generous amount of salt on both sides to help draw out moisture from the meat for a crispy cooked pork belly. Placed in aluminum foil or a platter with the pork belly skin side up. Refrigerate uncovered for 8-10 hours. Remove from the fridge and pat dry to remove liquid and extra salt.

3. Place pork in new foil to use a stand-in platter. Rub the meaty side of the pork belly with Shaoxing wine, vinegar, five spice powder, and half of the salt. Make sure the spice mixture gets all the sides of the pork belly with the seasonings. 

4. Flip the pork belly over and rub the rest of the salt and vinegar on the skin. Refrigerate uncovered for 10-12 more hours. 

5. After marinating, preheat oven to 400 degrees Fahrenheit. With the pork still in the foil, roast for 40 minutes with the meat side down and skin side up. Check at half point to make sure the skin is not burnt. 

6. Turn the oven on to the broil setting. Then, broil the pork belly for 8-12 minutes until the skin puffs and cracks. 

7. Remove the meat from the oven and allow it to sit for 10 minutes before slicing into it. Enjoy!

​Pork Belly in an Air Fryer

Follow the same cooking instructions above in steps 1-4

1. If your pork belly is long, cut the slab of pork belly into smaller pieces to fit your air fryer. 

2. Then, Air fryer at 400 Fahrenheit for 30 minutes and crank up the heat to 450 Fahrenheit for 5-10 minutes to get the skin to puff and crisp up a bit.

3. Rest the pork for a few minutes, then slice it into any size you'd like. I like thick slices with all the layers in one piece for the full pork belly experience. Serve warm with your favorite dipping sauce.