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Slice pork belly into ~½ cm strips. Marinate with salt, soy sauce, and oil. Mix well.
Add to a cool, dry wok and increase the flame to medium. Spread out the pork slices and render out the lard, flipping periodically until brown and crispy. Strain into a bowl and reserve the rendered lard.
Return the crispy pork to the wok. In a small bowl, mix honey and water, then add to the wok with the crispy pork. Blast the flame on high for ~10 seconds until the water dissolves and the honey sticks to the pork. Remove and let sit on a paper towel lined plate.
Slice scallion and set aside.
Mix together a seasoning sauce of salt, MSG, Zhenjiang vinegar, soy sauce, and water, and add to the bottom of your serving bowl.
Boil wonton noodles until done, strain well, and nestle on the seasoning sauce.
Sprinkle over the sliced scallion, Gochugaru chili powder, and cayenne pepper powder.
In a small pot, heat up the rendered lard until smoking (~190C). Ladle the sizzling oil over the noodles, aiming for the chili powders. Top with the crispy pork, then mix well and devour.