In a bowl, mix the marinade ingredients together.
½ teaspoon salt, ½ teaspoon chicken bouillon powder, ½ teaspoon five spice powder, ½ teaspoon sugar, ¼ teaspoon white pepper, 2 teaspoon Shaoxing wine
The easiest way to get an even, bubbly crispy skin is to ensure that the piece of pork belly itself is very even in height. Slice off any extra pieces of meat that make the pork belly sit unevenly.
1 lb lean, center cut pork belly
With the pork belly skin side down, cut 1 inch-spaced cuts into the pork belly. Make sure to only cut about 75% through and avoid cutting through the layer of fat closest to the skin.
Brush the marinade all over the meat (except the skin), including the sides and in-between the slits you just cut.
Put the pork belly skin side up on aluminum foil. Fold up the sides of the the aluminum foil around the pork belly to create a foil tray.
Wipe the skin dry with a paper towel. With a few toothpicks, skewers, or a sharp-tipped knife, poke many holes all around the skin. The more holes you poke, the more bubbly and crispy the skin gets when roasting!
Brush vinegar all over the skin. Season the skin with salt. Both of these will help draw out extra moisture from the skin, making it extra crispy.
1 teaspoon vinegar, ⅛ teaspoon salt
Store the pork belly in its foil tray uncovered and on the top shelf of your fridge for at least 16 and for up to 48 hours. After this time, the skin should be really dry and hard.