Crispy Roast Pork Belly Recipe (with Video)

Prepare the pork belly
1. In a bowl, mix the marinade ingredients together.
2. Slice off any extra pieces of meat that make the pork belly sit unevenly.
3. With the pork belly skin side down, cut 1 inch-spaced cuts into the pork belly. Make sure to only cut about 75% through and avoid cutting through the layer of fat closest to the skin.
4. Brush the marinade all over the meat (except the skin), including the sides and in-between the slits you just cut.
5. Put the pork belly skin side up on aluminum foil. Fold up the sides of the aluminum foil around the pork belly to create a foil tray.
6. Wipe the skin dry with a paper towel. With a few toothpicks, skewers, or a sharp-tipped knife, poke many holes all around the skin.
7. Brush vinegar all over the skin. Season the skin with salt.
8. Store the pork belly in its foil tray uncovered and on the top shelf of your fridge for at least 16 and for up to 48 hours.
Roast the pork belly
1. Preheat your oven to 350F. With a sharp tipped knife, poke some extra holes into the skin of the pork belly.
2. Place the pork belly (still in its foil tray) onto a baking tray. Roast for 30-40 min.
3. Carefully remove from the oven. Lightly brush oil evenly across the skin. Set oven to broil on 450F, and place the pork belly about 4-5 inches from the broiler. Broil for 5-8 minutes.
4. Remove from the oven and let cool. With the skin side down, slice through each cut, then into individual pieces. Enjoy!