In the kitchen:

• Wash and pat dry the pork with a paper towel.
• Prick surface of the skin with a thrusting needle. Be careful not to puncture through to the esh.
• Season the esh side with Chinese 5 spice powder, white pepper, table salt, and Chinese wine.
• Keep the pork belly in chiller overnight with skin side facing up and exposed in order to dry the skin.
• 30 minutes before roasting, remove from chiller and cover entire surface of the skin with rock salt.
• After 30 minutes, scrape o the rock salt, dab dry with paper towel and season the skin with table salt.
• Finally place the pork on a roasting rack and shield.

At the barbecue:

• Preheat grill to 220°C for 15 minutes with the lid down.
• Place the pork on top of the roasting rack and shield. Then Roast the pork over indirect heat for 90 minutes.
• If the skin is charred, take a knife and scrape o charred portions of the skin.
• Remove from the grill and let to rest for 10 minutes.