Vietnamese Thit Heo Quay (Crispy Pork Belly)

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subheading: Pork Belly Skin Layer:

Kosher salt

2 teaspoons of lime juice

1 teaspoon of salt

subheading: Pork Belly Meat Marinade:

1.3kg of pork belly

2 teaspoons of salt

2 teaspoons of five spice

1 tablespoon of sugar

3 cloves of garlic, minced

Note: Ingredients may have been altered from the original.

Directions at cookingwithlane.com

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