Pork belly is the part of the pig that bacon is made from. Because of the high amount of fat, it is a perfect cut for slow roasting. The crispy skin is an added bonus.
To prep the meat, I made diagonal incisions in the skin and covered it in a rub of salt, pepper, szechuan pepper, and five spice powder. I placed the meat in a casserole dish on top of a bed of sliced red pepper and onions, to which I added a little soy sauce. This went into the oven for an hour at 350 degrees.
When the meat came out, it was falling-apart tender, so I let it cool and refrigerated it before slicing. I saved the onions and peppers, which were now dripping with pork fat, as a sauce. There are no fancy serving pictures of this one because I was hungry and devoured the pork and vegetables with rice. This was so simple and delicious, it's something I'm going to experiment with some more.