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pierre1973
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Start by drying the skin of the pork belly and carefully poke holes all over the skin, making sure not to cut into the meat.
Wrap the marinated pork in a piece of foil, creating a boat shape that leaves the skin exposed, and refrigerate for 24 hours (or up to 48 hours for optimal results) to help the skin dry out further.
Once the skin is dry, combine the kosher salt with the beaten egg white.
Brush the skin with white vinegar, then apply the salt and egg mixture evenly over the skin.
Bake the pork belly at 300°F for 30 minutes, then remove the salt and brush off any excess.
At this stage, the skin should be softened, so poke additional holes throughout it.
Increase the oven temperature to 450°F and bake for another 30 to 45 minutes, or until the skin has puffed up.
If the edges begin to burn, cover them with a small piece of foil to ensure even crisping.
If necessary, place the pork under the broiler for a few minutes to enhance the blistering, but keep a close eye to prevent burning.
Enjoy your crispy pork belly!