Chinese Crispy Roasted Pork Belly (Siu Yuk) (燒肉)

Prepare the seasoning:

1. Mix the seasoning in a bowl. Set aside.

Prepare pork belly:

1. Boil a pot of water with ginger and green onion root stalk for 5 minutes.
2. Place pork belly with skin side down in the boiling water and cook at medium high for 7 minutes.
3. Remove pork belly and chill in ice cold water.
4. Wash and scrape skin with knife.
5. Place pork belly onto a tray. Pat dry with paper towel.
6. Stab pork belly skin with bundle of metal skewers together. Jab the skin all over only to a depth of about 3-5 mm.
7. Spread the baking soda on the pork belly skin. Dab a little water on your hands and rub the baking soda evenly on the skin. Massage the baking soda into the skin (only) very well. It is important to let the baking soda marinate on the skin for 30 minutes for good crispy skin.
8. In the meantime, flip the pork belly onto paper towel and cut a slit about halfway deep into the meat lengthwise.
9. Sprinkle the prepared seasoning all over the meat side as well as in the slitted area, except for the skin. Making sure the skin is completely clean from seasoning.
10. Rub in rose wine over the meat.
11. Place pork belly in the fridge for 30 minutes.
12. After 30 minutes, remove pork belly from the fridge and jab the skin with skewers again.

Prepare the wash:

1. Mix the vinegar, sweetened condensed milk and water in a shallow container. Pour the mixture into a flat or shallow pan.
2. Place pork belly with the skin side down into the mixture to soak for 15-20 minutes to wash off the soda. Ensure the mixture touches the skin only.
3. Remove pork belly out of the wash mixture and place onto paper towel. Pat dry.
4. Place pork belly into another tray or container (same size) with the skin side up and let it air dry in the fridge overnight or up to two nights.

Roast the pork belly:

1. The next day, remove pork belly out of the fridge about 1 hour before roasting.
2. Preheat oven to 350°F/177°C.
3. Roast pork at 350°F/177°C for 20 minutes.
4. Remove pork out of the oven and jab the skin with skewers.
5. Increase oven heat to 400°F/204°C.
6. Wrap the pork belly with aluminum foil all around, leaving only the skin exposed.
7. Pierce the pork with metal or bamboo skewers through the aluminum foil to retain its shape.
8. Place pork back into a preheated 400°F/204°C oven and roast for 30 minutes, or until skin is completely puffy and crisp.
9. Remove from oven, adjust the oven rack and broil for additional 4-5 minutes until golden, keeping an eye on it closely so it doesn't burn.
10. Remove from oven and cut into smaller pieces with a sharp cleaver/knife before serving.