Pork Belly Recipe

Ingredients

• One WWC pork belly (skin on)
• Splash of cooking wine
• 1 tsp black pepper
• 2 tbsp of chinese five spice (or garam masala)
• ½ tsp salt
• 1 tbsp white vinegar
• 200 oz of course rock salt (bigger the pieces the better)

Prep Steps

• First thaw your pork by ideally putting it in the fridge for up to 24 hours so it can safely thaw, or in slightly colder than room temperature water for up to 2 hours.  After the pork belly is thawed, stab the skin with an ice pick or knife to put as many holes in the skin as you can ( try not to pierce the flesh. Or it won't be crispy in the end!)
• Flip the pork belly over so the fleshy side is up, splash on a little cooking wine and massage it onto the whole fleshy side of the pork belly. Next you want to rub your Chinese five spice or Garam Masala, salt, and pepper onto the pork belly. 
• Turn the pork belly over to where the skin is facing to the sky, and dab the skin dry with a paper towel. Refrigerate uncovered for 2 hours. 

Cooler steps

• Preheat the oven to 375 degrees fahrenheit.
• Take your pork belly from the fridge and wrap it in foil to where only the skin is exposed to the air and there is a 2 inch wall of foil rising above the skin. Move the now tinfoiled pork belly to a baking sheet.
• Take your tbsp of vinegar and brush (or spread with your fingers) over the exposed skin of the pork belly. Cover the skin in a healthy inch thick layer of rock salt. Your foil should be shaped to stop the salt from spilling.
•  Bake for a good hour.
• Take out your Pork belly and remove the salted layer along with the foil.(it shouldn't look very appetizing yet)
• Turn the oven on broiler mode high.
• Broil that belly for 25-30 minutes or until it's golden brown and crispy.
• Let it rest until you can safely eat it.
• Serve how you would like, usually I cut mine into 1 inch cubes and serve with a spicy brown mustard.