Place pork on a work surface, skin side up. Using a pork-skin pricking tool, an ice pick, or a carving fork, prick skin all over, making hundreds of small holes that just puncture the surface; set pork aside. To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke).

Dissolve baking soda in 5 cups boiling water. Transfer water to a measuring cup with a spout. Grasp one corner of the pork belly with tongs. Holding pork belly over a bowl or the sink, slowly pour the baking soda mixture in a thin stream over pork skin to scald it. To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke).

Transfer pork to a work surface, skin side down. Using a knife, score the meat, making 1"-deep parallel slits spaced 1 1/2" apart. To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke).

Combine 3 tbsp. rice wine, sugar, bean curd, salt, and five spice powder in a small bowl and pour marinade over the meat. To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke).

Rub marinade all over the meat, pushing it into the slits. Transfer pork skin side up to a baking dish. Wipe any moisture from skin with a paper towel. Refrigerate pork belly uncovered overnight to let marinate as the skin air-dries. To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke).

Heat oven to 375°. Thread 3 metal skewers horizontally through the meat layer of the pork belly (to prevent the pork from curling as it cooks). Transfer pork skin side up to a rack set over a foil-lined roasting pan or rimmed baking sheet. Wipe skin again with a paper towel. To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke).

Pour remaining rice wine over skin and brush to distribute. Pour hot water into pan to a depth of 1/4". Cook pork on center oven rack until an instant-read thermometer inserted into thickest part reads 160°, about 1 hour. Raise heat to broil and cook until skin is blistered and browned, 5—10 minutes. To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke).