1. Marinate the Pork Belly

• Mix and season: In a large bowl, combine pork belly strips with salt, white pepper, five-spice powder, dark soy sauce, baking soda, Chinese wine, honey, sugar, and hoisin sauce.
• Massage: Massage the seasoning into the pork belly for at least 5 minutes to ensure it’s well absorbed.
• Rest: Cover and let it marinate for 2-4 hours in the fridge (overnight is even better for deeper flavor).

2. Brown the Pork Belly

• Heat oil: Heat 2 tablespoons of vegetable oil in a hot wok over medium heat.
• Sear: Brown the pork belly strips for 3-4 minutes on each side until lightly golden.

3. Simmer the Pork Belly

• Add liquid: Pour 2 cups of water into the wok and bring it to a simmer. Ensure the pork is coated with the sauce.
• Cook low and slow: Lower the heat and let it gently simmer for 40 minutes. Turn the pork every 10 minutes to ensure even cooking.
• Check tenderness: By 30-40 minutes, the sauce should have reduced, and the pork should be fork-tender.

4. Caramelize and Char

• Separate the sauce: Once cooked, remove the pork belly and transfer the remaining sauce to a bowl. Reserve this to drizzle over rice or noodles later.
• Caramelize: Leave 1 tbsp of the sauce/oil in the wok. Heat the wok over medium heat and return the pork belly.
• Sear: Sear for 2-3 minutes on each side until slightly charred and caramelized.

5. Glaze and Serve

• Brush with honey: Once charred, brush each pork strip with a layer of honey for added shine and sweetness.
• Slice and serve: Let the pork rest for 5 minutes, then slice into thick pieces. Serve with steamed rice, noodles, or bao buns, drizzled with the reserved sauce.