Take your pork belly out and pat it dry
Stab the pork belly skin with the Chinese fork evenly many times to create air pockets for crispy skin when baking
Salt the skin side only. Marinate the pork belly meat with salt, Chinese cooking wine, Five Spice Powder for 6 hours or over night. For extra crispy skin only marinate the meat side of the pork belly
Pat the skin extra dry after marinating
Put the pork belly in a hot oven for an hour at 400 to 425° with the skin down first then flip mid- way through
Cut into bite sized pieces with cleaver and enjoy!