In a shallow pan add two inches of water and bring to boil. Poach the pork belly skin face down in the boiling water for 4 minutes, without turning it over.
After 4 minutes, the skin will soften and curl up a little. Remove the pork belly from the hot water and dry with a paper towel. Place the pork belly skin side face up on the counter. Using a tong to hold the pork belly with one hand, and hold a fork with another hand, poke the pork belly skin multiple times all over the skin evenly.
Turn the pork belly over skin side face down and rest on the counter. Season the meat part with salt, black pepper and five spice powder. Do not season the skin.
Lay a sheet of foil on the counter. Place the seasoned pork belly skin side face up on the foil. Fold the four sides of the foil up, slightly higher than the pork belly height, to wrap the sides of the pork belly. Let the skin expose, and place the pork belly in the refrigerator to air for 24 hours. This will air out the moisture of the skin for a crispy texture.
To roast the pork belly; remove pork belly from the refrigerator, keeping the foil wrapped, and set in on a baking tray. Cover the skin entirely with a thick layer of the coarse salt. Place the pork belly in the oven, preheated to 250C (450F), for 35 minutes.
After 35 minutes, remove the pork belly from the oven. Remove the thick salt layer from the top and discard the salt. Place a baking grid on top of the baking tray. Remove the foil around the pork belly, place the pork belly on top of the grid. Return the pork belly to the oven and roast for another 35 minutes.
After 35 minutes, the pork belly should be cooked and the skin crackling. Remove from the oven and let it cool down for 10 minutes.
To serve, cut the pork belly into thin slices, and then cut it into strips of bite size.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/crispy-pork-belly/