First, I remove my pork belly from refrigerator and make sure it has skin and ribs attached. I clean it thoroughly under running water. I pat the entire pork belly completely dry with paper towels.

Using my knife, I carefully score the skin in a diamond pattern, making sure to only cut through the skin and not into the meat. I make my cuts about 1 inch apart.

I pour the vinegar into a small bowl. Using my hands, I massage the vinegar all over both the meat and skin. In another bowl, I combine the salt, garlic powder and ground black pepper. I apply this seasoning mixture only to the meat portion, avoiding the skin completely. The skin should remain free of any seasonings to achieve maximum crispiness.

I place the seasoned pork belly on a roasting rack with the skin facing up. I place the rack in my refrigerator, leaving the pork uncovered. I let it rest overnight or for at least 8 hours.

I remove the pork from the refrigerator 1 hour before cooking. Meanwhile, I preheat my oven to 180°F.

I place the pork, still skin-side up, on the roasting rack in my preheated oven. I cook at 180°F for 3 hours. I do not open the oven door during this time.

After 3 hours, I increase the oven temperature to 320°F. I continue cooking for another 1.5 hours.

For the final stage, I raise the temperature to 430°F. I cook for 30 to 40 minutes, or until the skin has turned golden brown and is blistered all over. The skin should make a hollow sound when tapped with a knife.

I ensure the internal temperature of the meat reaches 145°F using a meat thermometer. I insert the thermometer into the thickest part of the meat.

Once done, I remove from the oven and let rest for 15 to 20 minutes before cutting.

I slice the lechon using a sharp knife, making sure to cut through the crispy skin first to prevent it from separating from the meat.

I serve immediately while the skin is still crispy. Enjoy your lechon sa hurno!