Pat the pork belly very dry and score the skin in a crosshatch pattern.

Rub the meat side with five spice and the skin with oil and salt.

Roast at 425°F for 30 minutes, then lower to 350°F for another hour.

Crank the heat back to 450°F for 10 minutes to crisp the skin.

Let rest for 10 minutes, then cut into bite-sized cubes.

Serve with a tangy dipping sauce.