The Chinese are the undisputed king of crispy pork belly, and this is how they make it!
800 – 1.2kg / 1.6 – 2.4 lb pork belly, skin on
1½ tbsp Chinese cooking wine
1 tsp Chinese five spice powder
1 tsp white pepper
1 tsp salt
1 tbsp white vinegar
200g / 7 oz rock salt