Rinse the pork and pat very dry

Rub shaoxing wine on the meat side

Mix salt, sugar five spice and white pepper and rub the mixture evenly on the skin and meat

Place the pork uncovered in the fridge for 24-72 hours. The longer it is, the crispier the skin but you sacrifice juicy meat

Set oven to 400F

Use your pin tool to puncture the skin in tight rows but don’t go beyond the skin

Put the pork skin side down on a baking pan and place parchment paper on top with a oven safe weight holding it all down

Bake for 1 hour.

Switch oven to High Broil and place the pork skin side up for about 10 minutes. Watch for the skin to start crisping up and even popping almost like popcorn. If some areas are getting a bit too dark, cover with foil and continue until the pork is nice and brown.

Take out of the oven and let rest for about 15 minutes and then cut it up!