Crispy Roast Pork Belly (脆皮烧肉)

Being a lady tha love food yet scare of fats, roast pork belly is usually a no no food when dining out.  I learned this dish from CC workshop and decided to try it out myself.  Since I'm roasting it myself, of course i can choose belly that's not too fat. 

Ingredients:
1 kg Pork Belly with Skin
1 tsp White Vinegar
2 tsp Baking Powder

Seasoning (mix together in a bowl):
1 tbsp Salt
1 tbsp Sugar
1/2 tbsp Five Spice Powder

Preparation
Clean and pat dry pork belly with paper towel.
Rb white vinegar all over the pork and skin.
Rub all seasoning evenly on whole pork belly and place belly in fridge with skin on top (do not cover the pork for 6 hours.  (It will look dry which should be the way).

• When ready to bake, preheat oven at 180 degree and prepare baking tray an line foil at bottom.
• Pierce a few satay stick diagonally into pork belly before baking and rub baking powder on skin surface evenly.
• Roast pork belly for 20 minus and remove from oven. 

• Turn oven temperature to 240 degree at this point.
• Prick belly skin when some satay sticks evenly (this action will make sure the skin will be nice and crispy when done roasting).

• Roast till pork looks cripsy and a bit char on skin surface.
• Remove pork from oven and scrap off the char on skin surface with a knife till clean.
• Chop pork and serve!