Crispy pork belly

I saw pork belly in the butcher and my head dreamed of crispy pork belly HK style.
Seasoned with salt, pepper and  5 spices powder for a few hours, it is steamed on top of a tray of potato strips, to catch all the dripping juice, until cooked around 30 minutes.
Cut pork belly into thick pieces, poke the skin with toothpicks, sear the sides to brown and to render out some fat. Reduce to low heat and slowly crisp up the skin, you will hear popping noises. It takes a long while to crisp up the skin, a process too messy, smoky and too long for my liking. So this is probably the first and last time I will attempt to make crispy pork belly, some dishes are better eaten outside. 

 

The potato with pork belly juice is very tasty.