Clean the slab of pork belly and lay flat on a large plate with skin part facing down.
Pour the Shaoxing cooking wine over and spread.
Sprinkle salt all over the pork belly. Rub on the meat and ensure that it is well distributed.
Rub the five spice powder all over the meat part of the pork belly.
Lastly, rub the black pepper powder the same way as the previous ingredient.
Turn the belly over. The skin should be facing up. Cover and seal using a cling wrap. Refrigerate for 6 to 8 hours.
Remove from the fridge. Remove the wrap and arrange in a baking tray with aluminum foil. Fold the sides of the foil until it almost sticks to the belly.
Using a sharp tool such as a metal skewer or a knife, poke holes on the skin. Make sure that the holes that you create only extends up to the fat part. Do not make it deeper.
Pour 1 cup salt over the skin. Spread.
Heat the oven to 390F. Roast the pork belly for 50 to 60 minutes.
Remove the roast pork from the oven. Scrape the salt off the skin. Place the pork belly on a grill rack and arrange it over the same baking pan.
Set your oven to broil. Broil for 15 to 20 minutes or until the skin gets really crispy.
Remove from the oven. Slice and serve with rice.
Share and enjoy!