CRISPY pork belly with five spice seasoning (Thit heo quay)

1 Slab of pork belly (~1 to 2lbs).

Poke holes in the skin only (I used a fork).

Make rub - 2tsp salt, 2tsp five spice, 3 tsp sugar, 1tsp black pepper, 3 finely crushed garlic cloves, mix well and rub on meat side of pork belly only.

Put on plate, skin side up. Refrigerate uncover (purpose is to dry out skin). Let marinate for at least 6 hrs, best if overnight.

½ cup water in IP, use trivet.

Put pork belly, skin side up. Manual high 20 min. Quick release.

Remove pork belly. Pat skin dry with paper towel. And into the oven, broil for 15 to 20 min for golden, crunchy, tasty, crispy pork!g

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