Crackling Pork Belly Bites with Soy Dip

Think of these as the party version of crackling pork belly: cut before roasting, so every piece gets crisp skin on top and caramelized edges on four sides. Cooking it on a sheet of foil folded up around the meat keeps the fat from spattering the skin while it renders. The dip is simple and punchy, with black vinegar, soy, a little chili oil and grated garlic. Serve them straight from a wooden board as a snack or starter, and expect them to vanish before you sit down.