With the skin downwards, trim off excess meat from the pork belly to make it flat
With the skip upwards, then using a meat tenderiser make lots of shallow holes on the skin. Do not poke too deep, you don't want to reach the fat layer. If you don't have mean tenderiser, you can use 4-5 satay sticks tapped together.
Flip the pork belly with the skin downwards and rub the shaoxing wine into the meat
Add the salt and massage into the meat
Add the five spice powder and massage into the meat
Add the white pepper powder and massage into the meat
Flip the pork belly over and wipe the skin dry of any liquid or powders. Place in a fridge for 12 hours with the skin upwards.
With the skip upwards, using a meat tenderiser make more shallow holes on the skin. Wipe off any moisture from the skin
With the skin upwards, add vinegar and rub into the skin
Place the pork belly, skin upwards, onto a foil and make a snug case around the sides. See video
Pour salt over the pork belly, make sure the skin is evenly covered with salt.
Bake at 200C for 45 mins
Dust off all the salt from the skin and place pork belly, skip upwards on a wire rack.
Bake at 220C for 20-30 mins, until the skin has pops evenly across. Be careful not to let the skin burn
Cut and serve