Chinese crispy pork belly

Choose a lean pork belly with clear layers; cut off any thicker part so the piece cooks evenly and fits the oven.

Bring a pot of water with cooking wine and ginger slices to a boil with the pork in it; once boiling, turn to medium and cook 2 more minutes.

Mix the dry rub: sugar, salt, black pepper and five spice.

When the pork has cooled, poke holes all over the skin with a fork, as many as possible, or the skin comes out tough.

Wipe the fat off with kitchen paper, massage a pinch of salt into the skin, and set it skin-down on clean paper to keep it dry.

Cut into the meat side at 1-inch intervals, one third of the way from the cut to the skin.

Apply rose wine to the pork, then season every side except the skin with the dry rub.

Optionally pin with sticks to keep the shape. Fold foil into a box around the meat with the skin exposed, wipe any spice off the skin, and refrigerate overnight.

Apply baking powder to the dried skin. Preheat the oven to 400 degrees, set the pork in the middle and bake 40 minutes.

Continue cooking to crisp the skin, 10 to 20 minutes depending on the oven, until the skin pops and turns golden and the sound says it is ready; optionally 5 minutes more for some burned skin.

Remove the sticks (if they do not come out easily it needs more cooking). Rest skin-down on paper towel to drain the fat, then cut to size and serve.