Crispy skin roasted pork belly

Rinse the 1000g pork belly. Score the meat side deeply, about 1-2 cm apart, without cutting through the skin. Thoroughly prick the skin all over with a meat tenderizer or fork until it resembles a sieve.

Bring a large pot of water to a rolling boil. Carefully submerge the pork belly, skin-side down, for 5-7 minutes. Remove and pat dry thoroughly with paper towels.

In a small bowl, combine 30g Shaoxing wine, 20g light soy sauce, 5g five-spice powder, 2g white pepper, and 5g salt. Rub this marinade mixture generously into the scored meat side of the pork belly, ensuring it gets into the cuts. Avoid getting marinade on the skin.