Fine Rice Vermicelli with Roast Pork

Method

1. 1 Marinate the pork belly with salt and five-spice powder, then refrigerate for 2 hours until the skin is dry.
2. 2 Brush the pork skin with vinegar, then cook over high heat until it becomes crispy and evenly golden brown.
3. 3 Let the meat rest for 10 minutes, then slice it into bite-sized pieces, keeping the crispy skin intact.
4. 4 Sauté scallions in hot oil to make scallion oil, then drizzle it over rice vermicelli.
5. 5 Serve the rice vermicelli with roasted pork, cucumber, herbs, and a bowl of fish sauce with garlic and chili.

With an appliance

• Oven 1 hr 44 min

  Step 2: Place the three pork skins face up on the top rack of the 240-degree oven for 22 minutes, then rotate the tray after 11 minutes; the skin will crackle evenly, requiring less monitoring of the heat, but without the direct roasting smell.