Siu Yuk (Kantonesiskt grillat fläsk)

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1. 1
   Trim 2 lb. skin-on pork belly into an even rectangular shape. Using a sharp paring knife, score flesh at 1" intervals, slicing end to end and cutting about one third of the way through flesh.
2. 2
   Pour water into a large saucepan to come 1" up sides; bring to a simmer over high heat. Carefully lay pork, skin side down, in pan and cook until some fat has cooked out and skin is firmed up, about 3 minutes. Transfer to a large plate and let sit until cool enough to handle.
3. 3
   Mix 1 tsp. Chinese five-spice powder, 1 tsp. sugar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small bowl to combine. Rub spice mixture over flesh side of pork, working it into the cuts. Using a bundle of bamboo skewers or a fork, poke as many shallow holes as possible all over pork skin. Brush skin with 1½ tsp. baijiu or vodka and sprinkle with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Chill pork, skin side up, uncovered, at least 12 hours and up to 3 days; skin should appear leathery.
4. 4
   Place racks in upper third and middle of oven; preheat to 325°. Place pork, skin side up, on a wire rack set inside a rimmed baking sheet. Roast on middle rack, rotating front to back halfway through, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part registers 185°, 1½–1¾ hours. Remove from oven.
5. 5
   Heat broiler. Broil pork on upper rack, rotating often and watching closely to prevent burning, until skin is bubbling, crackling, blistered, and very crisp, 10–15 minutes. Let rest 10 minutes. Transfer pork, skin side down, to a cutting board. Using a cleaver or chef’s knife, slice crosswise into planks, then cut into 2" pieces. Serve with steamed jasmine rice, Chinese hot mustard, and hoisin sauce.