1 kilogram of three-layered pork belly, a tablespoon of five-spice powder, half a tablespoon of pepper, a tablespoon of salt, a tablespoon of white vinegar, a tablespoon of rice wine, a kilogram of coarse salt, and 3 eggs. Stir all the ingredients together evenly.

Crispy pork belly steps:

1. Brush the marinade on the meat without brushing the skin. Then place the whole piece of pork belly on a plate with the skin on top. In a small bowl I mix a tablespoon of salt and a tablespoon of white vinegar and I brush it over the skin. Place the piece of meat in the refrigerator for 24 hours without wrapping it.

2. After 24 hours, use a sharp knife to pierce many small holes on the leather surface. Because of these holes, the oil underneath is able to penetrate the skin and crisp it up. When roasting pork, completely coat the meat with coarse salt. This cooking technique makes the meat tender, juicy, and delicious.

3. Mix three white eggs, one and a half kilograms of coarse salt, wrap all the meat, skin side up. Bake in the oven at 210°C for 45 minutes. After 45 minutes I took it out of the oven and took out the salt crust.

4. Place the pork belly on a baking sheet, skin side up, and place the meat in the oven for 15 minutes at 210°C, top rack only.

5. After 15 minutes, take the pork belly out of the oven. Cool the meat for 10 minutes before cutting. The crust becomes more brittle when in contact with air.