Thinly slice the pork belly about 3mm so it resembles thick slices (rashers) of bacon.
Marinade
Combine the soy sauce, shoaxing wine, Chinese five-spice powder, and garlic in the disposable bag. Mix well then remove half into a bowl.
Add the thinly sliced pork belly to the bag of marinade then let rest for 1 or 2 hours in a cold place like a cooler.
Glaze
Add to the reserved marinade (not the bag with the pork) the sugars and red food coloring. Combine well until the sugars are well combined.
To Cook
Preheat the grill to a moderate-hot temperature.
Add the pork belly slices and turn about every 2 minutes until cooked through, this takes about 15 minutes. Due to the large amounts of fat in this cut, it needs to cook more than a tender cut like a steak.
When the pork is cooked start to glaze by thinly brushing one side then turning and brushing the other side. Continue until a think red glossy glaze is created. Remember that this is high in sugar so prone to burning easily. Serve immediately.