Crispy Skin Pork Belly with Garlic-Anchovy Chile Crisp

Pat the pork belly skin completely dry. Rub the five spice powder and a pinch of salt onto the flesh side only, keeping the skin clean. Flip the pork belly skin-side up on a wire rack over a baking sheet, and pack the coarse sea salt in an even layer across the skin to draw out moisture.

Roast in a preheated oven at 150C (300F) for 50 minutes until the meat is tender. Remove from the oven, scrape off and discard the salt crust, and wipe the skin completely dry of any moisture or rendered fat.

Increase the oven heat to 230C (450F). Roast for another 20 to 25 minutes until the skin bubbles up and becomes completely crisp and golden. Let it rest for 10 minutes, then slice into thick bite-sized pieces.

While the pork rests, heat the pork lard in a small skillet over medium-low heat. Add the sliced garlic and minced anchovies. Cook slowly for 3 to 4 minutes until the garlic is golden brown and the anchovies have completely dissolved into the oil. Stir in the red pepper flakes and remove from heat. Splash in the apple cider vinegar to finish.

Pile the crispy pork belly slices into a shallow bowl and pour the warm, fragrant garlic-anchovy lard sauce generously over the top just before serving.