Clean the pork belly, pat it dry with kitchen paper, and place it in a large basin.

Evenly rub salt on each piece of meat.

After applying the salt, cover it with a lid and let it marinate for a day.

Rinse off the salt with warm water and drain thoroughly.

Tie the meat to the clothes hanger and hang it up. Let the water drain and allow it to dry completely. It is completely dried when there is no water left dripping from the meat.

Transfer the meat back to the large basin.

In a large bowl, mix light soy sauce, Shaoxing Wine, and a pack of 45g thirteen spices(or substitute with Chinese Five Spice Powder if unavailable). Stir well and pour it into the meat. Ensure that each piece of meat is thoroughly immersed in the sauce.

Cover with plastic wrap. Put a plate on top for balance and place a large bowl of water (or any form of weight) to ensure the meat is fully immersed in the marinade. Let it marinate for a day while it is pushed down into the sauce.

Hang the meat again to the rod. Spray baijiu all over the meat and let it cure for about 10 days or until the outer layer dries out and the meat is slightly soft.

Enjoy it by slicing it into smaller pieces and cooking it by steaming or pan-frying. Serve it with BBQ sauce, ketchup, sweet soy sauce, or soy sauce with vinegar sauce.