The crispiest oven-baked pork belly

Make several cuts on the underside of the pork belly and rub with the five-spice powder. Lightly prick the skin with a sharp knife or a needle, but do not pierce through to the meat. Brush the meat with vinegar and ideally let it dry.

Cover the skin with a thick layer of coarse salt and place the pork belly on a wire rack with a baking tray underneath. Bake for approximately 1 hour and 15 minutes at 140 °C.

Then remove the pork belly from the oven, carefully remove the salt crust, and pat the surface dry. Brush the skin with vegetable oil.