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Crispy pork belly has a different name and unique method of cooking depending on the culture, but here I’m preparing it the Hmong way with sticky rice and a side of hot pepper sauce.
Boil a 2 ½-pound slab of pork belly on for 15 minutes, then remove and poke the skin all over with a skewer. Season with salt or your seasonings of choice and use your hands to spread it all around. Wrap the bottom and sides of the pork belly with aluminum foil to help keep it moist, then thoroughly dry the skin with a paper towel. Brush with vinegar and bake at 375°F for about 1 hour and 45 minutes. Check it often and cover the top with foil if the skin starts to bubble.
Then, brush with more vinegar and broil at 500°F for several minutes until the skin is bubbly and crispy. Slice and serve. Enjoy!