• Pre heat oven to 225 degrees Fahrenheit.
• In a small bowl, combine Dry rub ingredients as listed.
• If needed, cut pork belly into 1.5 to 2 inch wide strips. Remove any bones and trim off any uneven meat to create a levelled strip. Pluck out any hairs on the skin with clean tweezers.
• On a clean working surface, turn pork belly strip skin side down, so the meaty side is facing upwards. Season meat side with Dry Rub mixture patting it into the meaty side.
• Turn pork belly over skin side up. If there is dry rub on the skin, wipe off with a clean paper towel. Pat the skin dry with paper towel if there’s any moisture. It should be very dry.
• With the tip of a sharp paring knife or a clean scoring blade, carefully and lightly score as many tiny cross hatches into the thick skin. Do not pierce past the skin into the meat part. This is my recommendation for the best crackling. (See blog post for visuals)

  Alternative method, you may poke as many holes into the skin as possible with metal skewers. However, this will require a longer time in the oven to bubble and crack (up to 25-30 minutes). This also results in a good crackling as well but I recommend the first.
• Place each pork belly strip onto their individual sheets of aluminum foil (see blog post for visuals). Wrap the foil around the pork belly strip to create a rectangular box, leaving the skin exposed. Avoid creating tall walls for the box as the walls will block the heat.
• Lightly brush the skin with vinegar. Do not drench. The vinegar helps remove any moisture.
• Generously sprinkle salt on top of the skin.
• Transfer both strips in their aluminum foil boxes onto a small 7 x 12 inch baking sheet.
• Bake in a conventional oven on the second lowest oven rack for 60 minutes, until skin is dry and slightly hard to touch.
• Remove pork belly from oven. Lightly brush the skin only with vegetable oil.
• In a preheated oven at 500 degrees F or broiling point, place pork belly back into the oven on lowest rack.
• If you scored cross hatches into the skin, roast for 12-15 minutes until the skin is golden brown, cracked and bubbly.

  Alternatively, if you used the hole-piercing method, roast up to 25-30 minutes. Monitor closely to prevent any burning.

  If needed, place small sheets of aluminum foil over areas that are starting to brown more quickly if certain areas are not bubbling as quickly.
• Remove from oven. Let it rest for 10-15 minutes for juices to reabsorb into meat before slicing.

To slice

• Turn the pork belly skin side down on a cutting board. With a sharp knife, slice into the meaty side in a sawing motion. Then when you reach the skin, slice down with one swift motion.

Serving Sauce:

• In a small bowl, combine hoisin and rice vinegar. Serve with pork belly.