Skin prep

1. Prick the skin all over with a spiked roller or skewer. The more holes, the more blistering later.
2. Flip and lightly score the meat side in a criss-cross pattern.

Season the meat side (dry rub)

1. Mix together five-spice powder, salt, baking soda, and chicken powder in a bowl.
2. Rub this mixture directly into the meat side only. Keep the skin completely free of seasoning

Skin treatment

1. Pat skin very dry with paper towels.
2. Brush a thin coat of rice vinegar over the skin.
3. Sprinkle a fine layer of salt evenly across the skin.
4. (Optional) Refrigerate uncovered overnight to dehydrate skin further.

Roasting – Triple Blast

1. Preheat oven to 140 °C (285 °F) and roast for 1 hour.
2. Purpose: dries the skin and slowly renders fat.
3. Checkpoint: skin should look pale, leathery, and matte. When tapped, it should sound dull.
4. Raise oven to 200 °C (390 °F) and roast for 30 minutes.
5. Purpose: cooks the pork belly through while rendering more fat.
6. Checkpoint: meat side should begin browning, juices dripping into tray, skin still tight and dry.
7.  Increase oven to 250 °C (480 °F) and roast for 20 minutes, or until the skin fully blisters and puffs.
8. Rotate tray if needed for even crackling.
9. If patches don’t puff, brush with vinegar during this stage.

Rest & Chop

1. Rest pork for 20–25 minutes before chopping (longer for a full 4 kg slab).
2. Chop into strips or squares with a cleaver.
3. Serve hot with soy dipping sauce and ginger scallion oil.

Ginger Scallion Oil

1. Place minced ginger, scallions, salt, and sugar in a heatproof bowl.
2. Heat oil until it shimmers (around 180 °C / 355 °F).
3. Carefully pour the hot oil over the ginger-scallion mixture—it will sizzle immediately, releasing aroma.
4. Stir well and let sit for at least 15 minutes before serving.

This condiment keeps up to a week in the fridge and pairs beautifully with roast pork, chicken, or rice.

Roast Meat Soy Sauce

1. Heat neutral oil in a small saucepan.
2. Add five-spice powder and toast gently for 20 seconds until fragrant.
3. Add light soy, dark soy, caramel, sugar, chicken powder, and YumYum.
4. Bring to a gentle simmer for 2–3 minutes until sugar dissolves.
5. Taste and adjust with a touch more sugar or soy if needed.