Chef Michael Olson presented these wraps at "Christmas in November 2016" at the Fairmont Jasper Park Lodge
Using a sharp kitchen or Exacto knife, score the skin of the pork belly, just into the fat but not through to the meat. Make the cuts every 1/4-inch across the surface of the skin side.
In a small bowl, stir together the salt and baking powder and rub into the scored skin of the belly. Place the meat into a baking dish and set in the refrigerator overnight uncovered; leaving the belly exposed to the air will help dry out the skin.
The next day, preheat oven to 325°F and let meat rest on counter to room temperature.
Roast the belly for 90 minutes, then lower the temperature to 300°F. Continue cooking for 45 minutes. You do not need to baste during cooking as the fat needs to come out of the skin in order to change the texture. When done, the meat will be fully cooked, the skin should be light gold in colour and there will be a lot of rendered fat in the cooking pan.
Remove the belly from the oven and allow to cool on the counter for 45 minutes or longer. While the meat is still warm, drain the fat off (you will get about ½ cup)
Preheat oven as hot as it will go (at least 450°F). Return the roast to the oven for 10-15 minutes until the skin is deep gold in colour, slightly puffed and crunchy. (Try to avoid touching the skin as it will burn your fingers!)
To serve, brush cooked pork belly with hoisin sauce. Diners can assemble their own lettuce wraps with lettuce, pork, sriracha, cilantro, cucumber and lime juice.