- Use an ice pick / sharp metal skewer or another tool to prick holes in the skin. Be careful not to pierce into the fat or flesh.
- Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually.
- Sprinkle over the five-spice powder, salt and pepper. Rub all over the flesh (not skin)
- Turn right side up and place in a container. Deb skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hours).
- Preheat oven to 180°C (all oven types).
- Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly with a 1.5cm rim above the pork skin (to hold the salt in).
- Transfer pork to baking tray. Dab skin with paper towels.
- Brush skin with vinegar.
- Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
- Roast for 60 minutes.
- Remove the pork from oven and transfer onto work surface.
- Switch to grill/ broiler on medium high. Move shelf so it is at least 25cm from the heat source.
- Fold down foil and scrape all the salt off the top and sides. Return pork only (without foil) to baking tray.
- Place under grill/ broiler for 20 – 25 minutes, rotating tray once, until skin is golden, crispy and puffed.
- Remove pork onto cutting board. Slice into 1-1.5cm thick slices, then into smaller slices like pictured in post or into squares.