Directions

1. 1

   Pat the pork belly dry and place skin-side up on a wire rack set inside a rimmed baking sheet. Season the entire surface generously with kosher salt, paying extra attention to the skin. Refrigerate uncovered for at least 12 hours and up to 2 days; this dry-brining period allows the skin to dry out and helps create the crackly texture.

2. 2

   Preheat your oven to 350°F. Pour 4 cups of water into the baking sheet around the pork (not on top of it). Rub the pork skin lightly with the vegetable oil and season once more with kosher salt. Roast in the oven, adding more water to the pan as it evaporates to prevent pan drippings from burning. The pork is done when an instant-read thermometer inserted into the thickest part registers 195–200°F, approximately 1½ to 1¾ hours.

3. 3

   While the pork roasts, prepare the chile vinegar: Pour out roughly ½ cup of rice vinegar from the bottle (reserve it for another use). Remove the pouring spout from the bottle, then add the chopped garlic, green Thai chiles, and serrano chiles along with a large pinch of kosher salt. Cover tightly and shake vigorously to distribute the chiles and garlic throughout the vinegar. Let the mixture sit at room temperature until serving time. (Alternatively, combine the garlic, chiles, salt, and remaining vinegar in a glass jar or bowl.)

4. 4

   In a large saucepan, bring the hard apple cider and honey to a boil over medium-high heat. Reduce the heat slightly and allow the mixture to simmer, stirring occasionally, until it thickens and becomes very syrupy with a glossy appearance. This reduction typically takes 30–45 minutes. Set aside until ready to use.

5. 5

   Once the pork has reached 195–200°F internally, increase the oven temperature to 450°F. Return the pork to the oven and continue roasting until the skin is deeply browned and visibly puffed and blistered, approximately 15–20 minutes. Add a few splashes of water to the baking sheet if the pan juices appear to be scorching. Transfer the wire rack with the pork to a clean cutting board and allow it to rest for 20 minutes before carving.

6. 6

   While the pork rests, carefully pour off the excess rendered fat from the baking sheet into a container (save for another use). Add about ½ cup of water to the baking sheet and use a wooden spoon to scrape up all the browned, flavorful bits stuck to the bottom. If needed, place the baking sheet back in the warm oven for a minute or two to help loosen stubborn bits. Stir this pan liquid and browned bits into the reduced cider mixture, combining thoroughly.

7. 7

   Using the tip of a sharp knife, gently loosen and peel away the crispy skin from the pork belly; it should come away in one or two large sheets with minimal effort. Set the skin aside. Slice the pork lengthwise into 2-inch-wide strips, then cut each strip crosswise into ½-inch-thick pieces. Arrange the sliced pork on a serving platter and drizzle with the warm reduced cider mixture. Break the reserved skin into large, craggy pieces and arrange them on top of the pork. Tuck a few of the chile-vinegar chiles around the platter for visual appeal. Serve the remaining chile vinegar on the side for guests to add to taste.

8. 8

   The chile vinegar can be made up to 1 week in advance and stored at room temperature in a sealed container or bottle.