I am amazed as to how simple this dish is. Although it does require some (very little) prep the night before. The finished result is more then worth it.
500g Pork Belly (try to get a piece that has a good mixture of fat and meat)
1 Tablespoon Five Spice Powder
2 Teaspoon Salt
1 Teaspoon Garlic Powder
3/4 Cup of Water
The night before:
Using a fork, meat tenderizer, or bundled up skewers. Prick holes throughout the piece of skin, keeping the depth to the fat only. You would want to make as many holes as you can, the more holes the crispier the skin.
Next, flip the meat over and cut even cubes throughout the meat, again going as deep as the fat close to the meat. After the meat is done, this would make the carving much easier.
To finish the prep, generously spread the dry rub all through the bottom of the meat making sure to get into the cracks. Place on a plate uncovered in the fridge overnight.
Take the meat out 20-30mins prior to cooking, allowing it to get closer to room temperature. Set the oven to 350 degrees and place the pork belly in for 50-60 minutes. Feel free to wrap the meat of the pork belly in aluminum foil leaving the skin uncovered. When done, move the oven rack to the bottom or second most bottom of the oven. Place the meat back in, and broil on high for 20 mins. This process will start to bubble and crips the skin. Let the meat rest for another 20 mins or so, and enjoy!