Use a knife to scrape any impurities from the pork belly, rinse thoroughly and set aside.
Combine the Salt, Sugar, and Five-Spice powder and set aside.
Blanch (boil) pork belly in boiling water for around 15 minutes, or until it's around 60% to 70% done, and the Rind is softened.
Drain the Pork Belly well of excess water, and pat it dry.
Cut a few slits in the meat (not the Rind side) so that the seasoning can be well distributed.
Coat the meat with seasonings evenly. Make sure there‘s no seasoning on the rind, otherwise the five-spice powder will darken it.
Turn over and wipe dry the Rind.
Using a metal skewer, poke as many little holes as possible in the rind. Not too deep.
Wrap the Pork Belly meat in aluminum foil but leave the rind unwrapped.
Place in the fridge, and let it air dry overnight.