To make crispy pork belly, parboil a pork belly in water with ginger, scallions and wine, marinate the pork belly for a couple hours with soy sauce, sugar, salt and Chinese five spice powder, then roast the pork belly in an oven until the skin becomes crispy. The China Sichuan Food recipe resource and blog publishes a recipe for crispy pork belly on ChinaSichuanFood.com.
Wash a 1-pound pork belly, and set in a large pot with water, 3 ginger slices, 1 scallion section and 2 teaspoons of cooking wine. Bring to a boil and cook for 15 minutes until the pork belly is about 70 percent cooked. Rinse the pork belly under cold running water and set on paper towels to dry.
Poke holes in the pork rind with a sharp object, then sprinkle with salt. Turn the pork belly over in a dish, and pour 1 teaspoon of light soy sauce over the bottom. Sprinkle with 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of Chinese five spice powder. Set aside in a cool place for about two hours.
Before roasting, cover the pork meat with foil, and leave the rind surface exposed. Preheat the oven to 475 degrees Fahrenheit, then roast the pork belly for 30 to 40 minutes until the skin begins to crackle. Take the pork belly out, cut off any burnt pieces, brush the belly with vegetable oil and continue to roast at 425 degrees Fahrenheit until the rind is crispy.