Crispy Pork Belly
One slab of pork belly, skin on, roughly a pound
Chinese Five Spice
Salt and Pepper
Remove pork belly from package and place in a shallow pan, skin side up. Using the top of a sharp knife, a fork, or other sharp instrument to prick as many holes in the skin only of the pork belly. Try to not go into the fat layer below the skin.
Turn the pork belly upside down so that the skin side is now down. Lightly baste the pork belly with mirin, and season with Chinese five spice, salt and pepper, season only the flesh and not the skin.
Turn the pork belly over once again in the tray so that the skin side is facing up again. Pat the skin dry with paper towels and season the skin with salt. Place the prepared pork belly uncovered into the fridge overnight.
Remove the pork belly from the fridge, and wrap the flesh sides of the meat in tin foil snuggly, while leaving the skin exposed. Heat oven to 350°F. Place the foil wrapped pork belly in a roasting dish, skin side up, dry skin with paper towels, brush lightly with vinegar and season again with salt. Roast in preheated oven for 60 minutes.
After roasting, switch oven to a medium high broil setting. Remove pork from oven, unwrap from foil and return to roasting dish. Place the pork belly on the lowest rack possible under the broiler and broil for between 15-25 minutes, watching carefully to prevent burning.
Allow pork to rest under a foil tent for at least 5 minutes before slicing. Slice thinly to serve.