Rub and clean pork belly with rice cooking wine then pat dry with paper towel.
Use meat tenderizer or regular fork to prick the skin.
Make sure to prick a lot of holes on the surface. These holes will aid to release moisture during cooking process which helps to make crispy skin.
Avoid to pierce too deep into the fat part. Only prick the skin’s surface.
In a cooking pot or large sautéed pan, add water and bring it to boil. Add pork belly, skin side down, and blanch it for 5 minutes.
Take the pork belly out of hot boiling water and place it on a flat surface. Skin side up.
Check and prick more small holes if needed. Here’s is your second chance of adding more holes on the skin. Because the skin is softer now, it’s easy to break the skin if pricking too hard. So be careful. The more holes are evenly added on the surface, the easiest the skin will become crispy.
Apply a thin layer of white vinegar on the skin’s surface.
Lightly add & dab salt and five spice powder on all the sides, except the skin side, of the pork belly.
Let the pork belly marinade and dry in the fridge, uncover, skin side up for at least 12 hours or up to 24 hours.