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Dry the pork belly well with kitchen paper
Flip it over, score the meat and rub with a mix of soy sauce, Shaoxing wine, fish sauce, brown sugar, garlic, ginger, and five spice, keeping the skin completely clean
Flip the belly skin-side up and lightly score
Rub the skin with salt, making sure it sits in the score lines
Wrap the pork tightly in foil so the meat is enclosed but the skin is fully exposed, forming a tray or boat that keeps the juices in and forces heat upwards onto the rind
Leave uncovered in the fridge overnight to dry the skin
Heat the oven to 140°C
Roast the pork belly, still in its foil boat, for 2.5 hours until tender
Increase the heat to 240°C, brush a little oil on the skin and roast for twenty to thirty minutes until the skin puffs and crackles
If needed, move it closer to the grill for the last five minutes to blister the skin
Rest for ten minutes, then cut into cubes
Whisk together the fish sauce, lime juice and sugar
Stir in the chilli flakes and toasted rice powder, then the shallot, coriander and spring onion
Taste and adjust the nam jim jaew sauce
Serve the pork belly cubes in lettuce cups with a spoonful of jasmine rice, fresh mint and coriander, and a drizzle of nam jim jaew