Wash and drain the bought pork belly for later use.
Stir-fry the salt and pepper in the pan (add some pepper if you like spicy food). Be sure to stir-fry the incense and let it cool thoroughly.
Stir-fry the salt and pepper with soy sauce, cooking wine, spiced powder and pepper, and carefully rub it on the meat (pay attention to the gaps in the meat) until the salt begins to melt, the color of the meat turns from fresh to dark, and liquid oozes from the surface.
Put the meat and the remaining salt into a big mouth container (preferably a pottery or a small jar), press it with stones, and put it in a cool and backlit place, which usually takes about one week to ten days.
Take out the meat and find a place to hang it to dry. When you want to eat, just cut a piece, wash it and cook it.