(1) Boil water until it’s hot. Add a little sugar and clear soy sauce, then boil the pork belly for about 5 minutes.
(2) Remove the pork and use a fork or skewers to poke holes all over the skin side.
(3) Rub salt and vinegar (or Shaoxing wine) over the skin, making sure it penetrates.
(4) Place the pork skin-side up on a banana leaf or pandan leaf and let it sit under the sun for about 5 minutes.
(5) Use a knife to score 3 lines through the skin down to the meat without cutting all the way through.
(6) Heat oil until hot, then fry the pork belly skin-side down. Flip to ensure even crisping on all sides.
(7) Once the skin is crispy and golden, remove the pork and let it cool. Slice into bite-size pieces and serve.
This recipe is shared from a Thai chef’s video to help everyone follow easily.
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