• Dry the pork belly slab and prick it with a sharp tip ALL over the top of the skin. The more pricks, the more bubbles and airy the crispy skin will become. Take your time and prick away.

  DO NOT pierce through the skin to the fat layer or else the seeping fat will not allow parts of the skin to be crispy.
  
• Then, place the pork belly slab in a pan or dish with walls and let it sit in the refrigerator, UNCOVERED, for at least ten hours minimum. Overnight is best.

Season Pork Belly

• After a whole night of uncovered air-dry in the refrigerator, pat dry the pork belly. Make sure to pat very well with paper towel.

  Turn it over and make 1 inch slices, but do not slice though all the way. Stop slicing before the skin. Then, dust spices and rub well and in the slices of the pork belly.
  
• Turn the pork belly over, skin side up, and pat dry AGAIN. Now, place the pork belly on foil, on a baking sheet or pan.

  Fold up the sides of foil all around the pork belly slab. Make it tight.
• Rub or Brush white distilled vinegar over the top of the skin.
• Layer rock salt over the entire TOP of the pork belly skin.
  
• Oven roast for about 60 minutes at 350 F.

After Roasting

• Now after roasting, remove the rock salt. Just take the knife and slide and scrape the rock salt off. You can use two forks or tongs to take the slab out of the scalding hot pan, onto a cutting board, to finalize removing the salt.

  Get all the rock salt off by scraping it off.

  Remove the foil. Discard the rock salt, liquid, and foil.

  Pat dry the skin.

  Wash off the pan with some water and pat it completely dry. Use heat safe gloves to handle the hot pan.

  You do not need to clean the pan completely, just enough to remove any liquid and chunks of rock salt. Use paper towel to dry it off.

  Remove bay leaves.
  
• Put the pork belly slab back onto the pan.

  Then, make four, one inch foil strips and line the TOP of the pork belly slab all along the edges only. This keeps the edges from burning.

Broil

• Very important: Put the shelf of the oven from the middle to the second to the bottom level of the oven. Turn on BROIL.

  Put the pork belly back in the oven.

  Broil for 15-20 minutes. Use a timer.

  Remove the foil linings, by using some long metal tongs, at minute 8.

  Close back the oven door quickly.
• Then, you will have to keep checking your pork belly through the oven window to observe. Do not remove too early, but do not burn the skin. It happens fast so keep an eye on the pork belly at minute twelve.

  By minute 15 you will see the bubbling crispy skin and wait till the skin is even and very golden brown.
  
• Remove and let the pork belly rest, uncovered, for ten minutes. Use a sharp chef's knife or cleaver to chop into the pork belly slab with swift chops for an even slice that goes through that crunchy outer layer.