Score and poke the pork belly

• Poke many holes into the skin, piercing through the fat but not into the meat so no moisture escapes.
• Make shallow slits on the meat side without cutting all the way through.

Make the seasoning paste

• Mix the salt, sugar, chicken powder, white pepper, five spice and Shaoxing wine into a paste.
• Rub it all over the meat side, working it into the slits.

Treat the skin

• Lightly brush the skin with vinegar.
• Season the skin generously with salt to draw out moisture.

Dry brine in the fridge

• Leave the pork belly uncovered in the fridge until the skin is dry and firm.

Wrap in foil and roast at low heat

• Set the pork belly on aluminum foil and fold the sides up to cover the meat while leaving the skin exposed.
• Roast at 315 °F (160 °C).

Dry the skin and oil it

• Take the pork belly out and wipe any moisture off the skin.
• Poke more holes in the skin and brush a thin layer of oil on top.

Blast at high heat until puffed and crispy

• Raise the oven to 475 °F (245 °C) and roast until the skin puffs up and turns golden brown and crispy.

Rest and slice

• Let the pork belly rest before cutting.
• Flip it over and slice along the slits into bite-sized pieces.