Scrape the skin with the edge of a kitchen knife to clean it. Do not cut the skin.

Pierce the skin of the pork belly with a Jaccard meat tenderizer or an ice pick. A fork is too blunt and a knife is too thick.

Rub 1 tsp white vinegar on skin only. Add 1 tsp course salt and rub over skin only.

Optional: Rub skin with vinegar and leave skin side down on a bed of course salt overnight in the refrigerator.

Turn over meat to underside. Score the meat with vertical and horizontal cuts, leaving the skin uncut. Rub shaoxing wine onto the cut meat evenly.

Mix the marinade together and spread onto the scored meat. Ensuring the marinade enters the gaps between the cuts. Important that no marinade is on the skin. Wipe off any marinade on the skin.

Optional: For a much deeper taste, leave the marinade overnight or up to 3 days before the next step.

Wrap underside in baking paper and aluminum foil leaving the skin exposed.

Roast in air fryer at 95°C for 30 minutes to dry the skin.
Or 95°C - 105°C in an preheated oven for 1 hour.

Add 1 tsp olive oil and fine salt on skin and continue roasting in an air fryer at 205°C for 40 minutes / 250°C for 45 mins, depends on your preference for the meat - well done or medium.

Alternatively, in a preheated oven at 205°C for 35 mins.