Rinse pork and pat dry, place skin side down on plate. Rub meat with Shaoxing wine, not the skin.
Mix the salt, sugar, five spice, and white pepper together and rub into meat.
Turn the pork belly over and use a meat tenderizer or small fork to poke tiny holes all over the skin. Then set meat in refrigerator and allow to dry for 12 to 24 hrs.
Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides.
Brush the exposed skin with rice wine vinegar, then cover the top of the pork in coarse salt. Bake for 1 hour and 30 minutes.
Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan.
Move your oven rack to the lowest point and set the broiler at 450F. Broil for 10 to 15 minutes until the skin puffs up.
