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To a roasting tray add the Chinese cooking wine, soy sauce, orange juice, brown sugar, star anise, cinnamon stick, sesame oil, grated ginger, garlic cloves and honey.
Score the pork belly rind then add a light layer of olive oil.
Season the rind with salt and place in to the roasting tray making sure the liquid is below the rind (you don't want any moisture in the rind).
Place in to a preheated oven set to 200C for roughly 45 mins-1 hour.
Once the crackle has set pour the liquid in to a pan and continue roasting the pork for a further 20-30 minutes.
Set the pan over medium heat and allow to simmer until the sauce has thickened.
Pour into a small sauce bowl and allow to cool.
Remove the pork from the oven and allow to rest on a chopping board.
Slice the pork belly skin side up and serve on a plate.
Drizzle the delicious sticky sauce over the top and serve with rice.