In a small mixing bowl: Combine the rice wine, soy sauce, sugar, garlic, hoisin sauce and five-spice powder. Blend well.
Marinate the whole slab of pork belly, piercing the meaty parts for the mixture to penetrate. Cover and refrigerate for 1 to 2 hours.
Preheat the oven at 325 F.
Take the marinated pork out of the refrigerator. Place the entire slab of pork in a greased roasting pan, about 9 x 13 inches.
Brush the top with a tablespoon of honey. Roast for 40 to 45 minutes. Turn the pork around and roast the other side with the remaining tablespoon of honey.
After 1 to 2 minutes, remove pork from the oven. Slice and plate on a platter. Serve with boiled Chinese noodles or rice. Garnish with sliced scallions.
Cook's comments: I double the amount of the marinade, boil it for 1 minute in a small stockpot and serve it as a dipping sauce on the side.
Note: This was inspired by a previously published blog post. I have cooked and updated the recipe with new photos and my personal take on this delightful entree.
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