1. Remove the pig hair from the pork belly, wash it and put it into the pot in cold water, add ginger onion, pork belly and appropriate amount of cooking wine, and cook until it is broken.
2. Mix the cooking wine, salt, sugar, five-spice powder, and white pepper into the sauce, and smear it on the pork belly (be careful not to smear the sauce on the skin). After smearing, wrap the part where the sauce has been applied with tin foil, and put it in an airtight In the container, keep in the refrigerator for 24 hours.
3. Take the pork out of the refrigerator and wipe dry with a paper towel. Use a toothpick or steel pick to make small holes on the surface of the pig skin. Brush with a layer of white vinegar. Sprinkle the surface of the pig skin with salt (large grains of sea salt is best). Preheat the oven to 220 degrees, put the pork in the oven and bake for 90 minutes.
4. Take the pork out of the oven, remove the excess salt, place the pork belly on the grill, and bake for another 10-15 minutes.
5. Take out the roasted meat, let it cool and cut into pieces, dip it in yellow mustard or white sugar and eat.
