Jianshui Roasted Pork Belly

Place the Pork belly in a large pot and cover with water. Add the Scallion and Ginger. Bring to a boil, then reduce heat and simmer for 20 minutes until the Pork belly is slightly tender but still firm. Remove the Pork belly from the water and pat it thoroughly dry with paper towels.

While the Pork belly is still warm, score the meat side (not the skin) deeply with a sharp knife, making crisscross patterns. In a small bowl, combine 5 grams of Fine salt, Five-spice powder, Shaoxing wine, and White pepper. Rub this mixture generously into the scored meat side of the Pork belly, ensuring it penetrates the cuts.

Flip the Pork belly skin-side up. Using a meat tenderizer or a fork, prick the entire surface of the skin repeatedly and thoroughly. The more holes, the crispier the skin will be. Brush the skin evenly with White vinegar, then rub the Coarse sea salt vigorously into the skin, ensuring it covers all areas.