Pat the pork belly dry.

Score the skin finely (0.5cm apart).

Brush the meat (Not the skin) with the rice wine vinegar.

Rub the meat with the five spice & salt.

Place on a piece of tinfoil, skin side up, use the foil to cover the sides, leaving the skin exposed.

Place in the fridge for ~12 hours to dry the skin out further.

Preheat oven to 200C.

Cover the skin with the coarse salt.

Keeping the foil in place, put the pork into a baking dish/tray and place on a lower shelf in the oven.

Cook for around an hour (Internal temp should hit 80C).

Remove the foil, saving the juices & fat, scrape the salt from the skin and put under the grill/broiler.

Cook for a further 20-30 minutes until the skin is golden brown & bubbly.

Remove from the oven and leave to rest for a few minutes.

Slice & serve.