Ingredients

• 2 1/2 lbs Pork belly
• 1 1/2 tablespoons Chinese cooking wine
• 1 teaspoon Chinese five spice powder
• 1 teaspoon White pepper (or black pepper)
• 1/2 teaspoon Salt
• 1 Onion
• 1/4 cup Cilantro
• 1 tablespoon White vinegar
• 3/4 cup Rock salt

Instructions

1. Prepare Pork Belly: Use an ice pick, a small knife, or a pointy tool to prick A LOT of holes in the skin. Avoid piercing into the fat as best you can and don't pierce the meat because the juices will bubble up onto the skin and prevent the skin from getting crispy.
2. Mix the onions and cilantro with a splash of Chinese cooking wine and a dash of Chinese five spice powder. Shape onion mixture into a bed for the pork belly to rest on.
3. Turn the pork belly skin side down. Rub the meat (not skin) with Chinese cooking wine. Sprinkle with five spice powder, salt, and pepper. Rub all over meat, including sides (avoiding the skin).
4. Turn pork belly skin side up and place on top of onion mix. Dab the skin dry with paper towels. Refrigerate uncovered for 3 hours or up to 24 hours.
5. Cook: Position oven rack to the bottom of the oven. Preheat oven to 350°F (180°C).
6. Remove pork from fridge and place onto a large sheet of foil. Discard onion mix. Fold up sides of foil around the pork to enclose it snugly with a rim above the pork skin (to contain the salt layer).
7. Transfer pork to baking tray. Dab the skin with paper towels.
8. Brush skin with vinegar.
9. Spread rock salt on the skin (ensure the foil prevents the salt from falling down the sides).
10. Roast for 60 minutes.
11. Remove pork from oven and carefully remove the salt layer and any excess salt on the pork belly.
12. Set broiler to medium high or increase oven to 465°F (240°C).
13. Place back in the oven for 20 - 25 minutes, rotating once, until skin is golden, crispy, and puffed.
14. Remove the crispy pork belly from oven and let rest for 10 minutes.