Ingredients

• 1 kg pork belly, skin on
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon five-spice powder
• 2 cups water
• 2 cups jasmine rice
• 4 cups water (for rice)
• 2 tablespoons vegetable oil

Instructions

1. 1Score the skin of the pork belly in a crisscross pattern — 5 minutes
2. 2Rub the pork belly with salt, black pepper, garlic powder, onion powder, and five-spice powder — 5 minutes
3. 3Place the pork belly in a pot and add 2 cups of water; bring to a boil — 10 minutes
4. 4Reduce heat and simmer for 1 hour, covered — 1 hour
5. 5Remove pork belly from pot and let it cool for 10 minutes — 10 minutes
6. 6Pat the skin dry with paper towels — 5 minutes
7. 7Heat vegetable oil in a pan over medium heat — 5 minutes
8. 8Fry the pork belly skin side down until crispy — 15 minutes
9. 9Flip the pork belly and cook for an additional 10 minutes — 10 minutes
10. 10Remove from pan and let rest for 5 minutes — 5 minutes
11. 11In a separate pot, rinse the jasmine rice under cold water until water runs clear — 5 minutes
12. 12Combine rinsed rice with 4 cups of water in a pot; bring to a boil — 10 minutes
13. 13Reduce heat to low, cover, and cook for 15 minutes — 15 minutes
14. 14Fluff the rice with a fork and serve with crispy pork belly — 5 minutes