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Prep the Pork: Pat the pork belly completely dry with paper towels. Turn it skin-side up and poke holes all over the skin using a meat piercer or fork.
Season the Meat: In a small bowl, mix the rice wine, five-spice powder, white pepper, and salt. Rub this mixture evenly over the flesh of the pork, being careful not to get the spices on the skin.
Dry the Skin: Rub the 1 tbsp of vinegar and a layer of coarse salt over the scored skin. Leave the pork uncovered in the refrigerator overnight so the skin dries out (this is the key to achieving the famous crackling).
Roast: Oven: Roast at 200°C for 30 minutes, then increase the heat to 220°C for another 30 minutes until the skin is blistered and golden. Air Fryer: Cook at 160°C for 30 minutes, then increase to 200°C for an additional 30 minutes.
Slice and Serve: Let the pork belly rest for 15 minutes before slicing into bite-sized pieces.