Slice the meat part of pork belly, slice it long/ cubes. Slice it deep and leave some space between the skin.
Season it with salt and five spice powder in the meat part (exclude the skin)
Prepare a reheatable bowl for oven.
Place the pork belly into the bowl, skin side facing down and meat side facing up.
Pour enough water into the bowl until water covers the pork belly skin.
Place it in the oven, bake it with 90 C for 3 1/2 hours.
Remove it out of oven, take out the pork belly into the plate and skin side facing up.
Keep the pork stock separate. May strain it and chill it down.
Let the pork belly cool down and chill it in fridge overnight.
The following day, wrap the meat part of pork belly with aluminium foil. Leave the skin part open.
Place it in oven, skin part facing up. Bake it 200 - 220 C for 30-45 mins until golden brown and crispy.
Slice it into cubes or any size that you wish.
Other options: serve the crispy pork belly with a noodle soup.
