Best Cantonese Roast Pork Belly

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

2.2 pounds Pork Belly

2 teaspoons Shaoxing Wine

1 teaspoon Salt

1 piece Red Fermented Bean Curd

1 teaspoon Sugar

¾ teaspoon Five Spice Powder

¼ teaspoon White Pepper

1 teaspoon Rice Wine Vinegar

½ cup Coarse Sea Salt

Directions at food52.com

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