If you have a larger piece of pork belly, cut it lengthwise into long 1½- to 2-inch (4-5cm) thick strips.

Make the marinade in a large bowl by combining the sugar, salt, white pepper, five spice powder, hoisin sauce, Shaoxing wine, light soy sauce, sesame oil, and minced garlic. Add the pork belly, and use your hands to work the marinade into the strips. Cover and marinate in the refrigerator overnight.

Arrange a rack in the middle of the oven and preheat to 400°F/205°C. Prepare a sheet pan with heavy duty aluminum foil and a flat wire rack. Lay the pork belly strips on the rack, and add just enough water to thinly cover the bottom of the sheet pan (about 1-1½ cups/250-350ml). Set aside the leftover marinade in the bowl.

Roast for 40 minutes. While that’s happening, mix the maltose with hot water in a small bowl to dissolve. Mix in the remaining marinade. You’ll use this mixture for basting.

After the first 40 minutes, baste the pork belly pieces with a brush, flip and baste the other side. Return to the oven for 20 minutes. Baste again generously, turn over to baste the other side and return to the oven for another 10 minutes.

If desired, you can baste one more time, and broil the pork belly for a few minutes to crisp up the surface. Remove from the oven and rest for 10 minutes on the counter.

To serve, slice the pork belly into ½- to ¾-inch thick (1-2cm) pieces, and enjoy with steamed rice and a side of green vegetables!