Remove pork from fridge and pat dry with kitchen paper. Then turn face down on a chopping board. Using a sharp knife cut lines across the bottom in a hatch pattern.

Rub in the 5 spice powder to bottom only (try not to get any on skin) then put into your steamer and place aromatics on top. Steam for 30 mins. (meat needs to be cooked)

Scrape off the aromatics and transfer to chopping board skin side up. Pat skin dry with kitchen paper.

Rub salt all over meat part and base (again try not to touch the top) - then using thin skewers or tooth picks, prick all over the meat as many as you can - I work up and down in lines so I don't miss anywhere for about 3-5 mins. Wipe skin again with kitchen paper as water will have started to collect.

Using a pc of kitchen paper - soak on the white vinegar and rub all over skin allow to dry then repeat. With sharpe knife cut the skin about 3cm apart with parallel lines (Optional). Then put on top a rack in the fridge uncovered for at least 2 hours (upto over night) this will dry out the skin to make SUPER CHRISPY. :P

In a large pot heat any natural oil to 175c and CAREFULLY lower the pork in skin side up. Cook for 10-12 mins. (I cooked mine in 2 pcs today as I wanted to do 2 ways to finish this for dinner). Increase heat to about 200c and CAREFULLY turn meat over skin side down and cook for 2-3 mins until VERY crisp.

Remove pork to a wire rack over some kitchen paper and less rest for 10-15 mins. Then chop into bite size pcs. Today I cut into 2 pcs. 1st pc made into Thai Pad Kana Moo Krob (ผัดคะน้าหมูกรอบ) (See Recipe) and the other half I chopped and served with mustard and pink ginger chinese style. WOWOWOWeeeeeee