Crispy Vietnamese Style Rolled Pork belly Ingredients 5–6 lb skin-on pork belly Butcher’s twine Seasoning 2½ Tbsp fine sea salt 1 Tbsp + ½ tsp sugar 2 tsp MSG 2½ tsp garlic powder 2 tsp onion powder 2 tsp Chinese five-spice 2½ tsp ground white pepper 1¼ tsp ground black pepper 1 tsp annatto powder, optional Salted Boiling Water 1 liter water 30 g fine sea salt Instructions 1. Prepare the skin. Bring 1 liter water to a boil and dissolve in 30 g salt. Place the pork belly skin-side up and slowly pour the hot salted water over the skin only. This helps tighten the skin. Pat completely dry, then prick the skin all over. 2. Prepare the meat. Turn the pork skin-side down. Butterfly any thicker sections if needed so the belly is relatively even, then lightly score the meat in a crosshatch pattern. 3. Mix all of the seasonings together and rub evenly over the meat side only, working the seasoning into the scores. Keep the skin as clean and dry as possible. 4. Roll and dry. Roll the pork tightly into a cylinder and tie securely with butcher’s twine every 1–1½ inches. Place on a wire rack and refrigerate uncovered for 24 hours to thoroughly dry the skin. 5. Roast in a 285°F / 140°C convection oven for 3 hours, or until the center reaches 180–185°F / 82–85°C. 6. Remove from the oven and rest uncovered for 20–30 minutes. Increase the oven temperature to 465–480°F / 240–250°C. 7. Remove the twine. Lightly brush the pork belly with the rendered fat. Return it to the oven and roast for another 15–25 minutes, rotating as needed, until the skin is golden brown, blistered, and crispy. If necessary, finish under the broiler to crisp any remaining areas, watching closely to prevent burning. 8. Rest uncovered for 25–30 minutes and slice. #vietnamese #crispy #roastporkbelly - @dvdnguyen