Thinly slice the pork belly about 3mm so it resembles thick slices (rashers) of bacon.
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.
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.
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.