Directions

To Prep

1. In a small bowl, combine the salt, five-spice powder and white pepper.
2. Rinse the pork belly and pat dry with paper towels.
3. Using a fork to prick the skin of pork belly all over, as this helps prevent large bubbles from forming during roasting.
4. Rub the Shaoxing wine over the meat side of the pork belly, then evenly massage the seasoning mixture into the meat. Keep the skin clean and dry.
5. Wrap the meat side of the pork belly with foil, leaving the skin fully exposed. Refrigerate uncovered for at least 8 hours to marinate and allow the skin to dry.
6. Remove the pork belly from the fridge. Lightly brush the skin with white vinegar, then spread an even layer of coarse salt over the skin.

To Cook

1. Preheat the oven to 200°C.
2. Bake the pork belly for 45 minutes. Remove from the oven and carefully scrape off and discard the salt crust.
3. Unwrap the pork belly from the foil, and place it on a wire rack. Place a baking tray (or foil) underneath to catch any drippings.
4. Return the pork belly to the oven on the highest rack to broil for 10 minutes or until the skin is puffed and crispy.
5. Remove from the oven and rest for 10 minutes before slicing into bite-sized pieces.