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Start by blanching the pork belly in boiling water for 1 minute, then allow it to cool until it's manageable.
Puncture the skin of the pork belly to help moisture and fat escape during cooking.
Cover the skin with fine salt and let it sit for 10 minutes to draw out moisture.
After 10 minutes, scrape off the moisture and brush the skin with vinegar, then place it uncovered in the refrigerator overnight.
The next day, turn the pork belly over and score a cross-hatch pattern into the meat side, being careful not to cut through the fat or skin.
Prepare a seasoning mix using five-spice powder, black pepper, white pepper, garlic salt, and additional salt.
Rub cooking wine into the scored meat and apply the seasoning mix, ensuring it gets into the cuts.
Position the seasoned pork belly on a rack with a small amount of water underneath to create steam.
Roast in a low oven at 175 °C for 20 minutes.
Then, increase the oven temperature to 200 °C and continue roasting until the fat is rendered and the skin is blistered and puffed.
Once done, remove from the oven, let it rest, then slice and serve.