Pat dry the pork belly, slit it half way only then marinate the pork belly with the mixture of five spice, salt, black pepper with Shao Xing wine
Turn it around tap dry the skin and brush with white vinegar (I only have Apple cider vinegar) then sprinkle with fine salt, refrigerate overnight
Bake it at 200 C for 40 minutes or longer depending on the thickness of your porkbelly then remove it out of the oven and use a ice pick and pick on its skin surface (this action will helps to crispy the skin)
Put the pork belly back into the oven 20 minutes and continues to boil it for the next 25 or more minutes till its crispy and crackling
Ready For lunch
