Filipino-Style Roast Pork Belly with Chile Vinegar

Rub pork skin with oil; season with more salt.

Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195°F–200°F, 1 1/2–1 3/4 hours.

Meanwhile, pour out 1/2 cup vinegar from bottle (save for another use).

Remove pouring spout from bottle and add garlic, chiles, and a large pinch of salt.

Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).

Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.

Increase oven temperature to 450°F.

Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching).

Transfer rack with pork to a cutting board; let rest 20 minutes.

Pour off fat from baking sheet and add 1/2 cup water, scraping up browned bits.

Return baking sheet to oven for a few minutes if needed to help loosen browned bits.

Stir into reduced cider mixture.

Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help).

Slice pork lengthwise into 2"-wide strips, then crosswise into 1/2"-thick pieces.

Transfer to a platter and drizzle with reduced cider mixture.

Break skin into large pieces and arrange on top; place a few chiles from vinegar around.

Serve with chile vinegar.

Chile vinegar can be made 1 week ahead.

Store at room temperature.