Use a metal skewer or some sharp skinny tools to prick lots of holes into the skin. Be sure not to pierce the fat, just the skin. You can also just score the pork a little with a sharp knife.

Turn the pork belly over so that you can rub the flesh side with the rice wine.

Mix salt, coconut sugar, five spice, and white pepper together. Rub mixture all over the flesh of the pork.

Dab the skin dry with paper towels and place meat skin side up in the fridge uncovered for 12 - 24 hours to dry out.

Preheat oven to 350 degrees F.

Remove pork from fridge and place on a sheet of foil. Fold up the edges of the foil to create a neat little box around the pork, so that the edges are just slightly higher than the pork.

Dab the skin dry before brushing with rice wine vinegar, then spread rock salt evenly over the skin.

Roast for 60 minutes. Remove from oven and scrape all the salt off the top of the pork and discard extra salt. Place pork belly back on the foil.

Switch your oven to broil on medium high. The pork belly should be about 10 inches from the the top of the oven when you put it back in the oven.

Broil for 20 - 25 minutes, rotating the sheet pan at the 10 minute mark. Broil until you get a nice crispy skin.