In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and Chinese five-spice powder.
Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.
Pre-heat oven to 325°F.
Rub excess marinade of the pork belly, not all of it.
Place the pork belly in a roasting pan and roast for 40 – 45 minutes.
Flip the pork belly over after 20 minutes and brush honey on the surface.
The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels firm.
Remove from the oven and let it rest for about 10 minutes; transfer to a cutting board and slice into thin pieces.
Serve with rice, noodles or won ton soup.
