• Cut the pork belly into 2.5 to 4 cm slices, to your preference.
  600 g pork belly
• Boil the slices for 5 to 10 minutes.
  1 tablespoon rice vinegar, 1 tablespoon salt, 1 L water
• Refrigerate, uncovered, for 1 to 2 hours to air-dry.
• Toss with the marinade ingredients and let rest for 20 minutes.
  1 tablespoon fish sauce, 0.5 teaspoon white pepper, 1 teaspoon garlic powder, 2 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 pinch baking soda
• Fry over medium heat (about 150 degrees; not too hot) for about 10 minutes. Cover, if needed, to prevent splatters.
  neutral oil, for frying
• When the bubbling quiets and the pork turns golden, remove it from the oil and increase the heat to high until very hot (180 degrees).
• Return the pork to the oil; the skin will puff almost immediately. Fry for about 1 minute.
• Remove from the heat and let cool slightly before serving.

Dipping Sauce

• In a dry pan, toast the raw glutinous rice until golden.
  0.5 tablespoon glutinous rice
  
• Transfer to a mortar and pestle and grind into a coarse powder.
  
• Combine all ingredients in a bowl (including the toasted rice powder).
  1.5 tablespoons lime juice, 2 tablespoons fish sauce, 1.5 teaspoons sugar, 0.5 tablespoon chili flakes, 2 stalks chopped cilantro, 1 thinly sliced shallot