Crispy Roast Pork Belly (Siu Yuk)

Instructions

1. In a small bowl, combine the sugar, salt and five-spice powder.
2. On a work surface, prick the pork rind all over using the tip of a paring knife. Using a very sharp knife, score the rind at ¼-inch (5 mm) intervals in a crosshatch pattern without cutting through to the flesh. Cut the pork lengthwise into 3 equal pieces. Thoroughly rub the flesh of the pork with the sugar mixture. Place the pork in a 13 x 9-inch (33 x 23 cm) glass dish, rind-side facing up. Refrigerate, uncovered, for 48 hours to dry out the rind.
3. With the rack in the middle position, preheat the oven to 375°F (190°C). Line an 18 x 13-inch (46 x 33 cm) baking sheet with a wire rack.
4. Place the pork on the wire rack, rind-side facing up. Season the rind with salt and brush with the vinegar. Transfer to the oven. Pour water into the baking sheet, about 4 cups (1 litre). Bake for 1 hour 45 minutes, making sure there is always water in the baking sheet.
5. Increase the oven temperature to 500°F (260°C). Bake for another 15 to 30 minutes or until the rind is nicely browned and crispy (see note), making sure there is always water in the baking sheet.
6. Remove the pork from the oven and let rest for 15 minutes. Place the pork on a work surface. Using a bread knife, cut the pork into 1-inch (2.5 cm) cubes. Place the cubes of pork on a serving dish. Sprinkle with the green onion. Serve with hoisin sauce and chili oil.