Massage the 5-spice into your meat and put in the fridge to marinade for 2 hours.
Take out the fridge and lie the meat flat on a roasting tray, cover with tin foil and roast in the oven for 2 hours at 200°C.
Once ready, take your meat out the oven and remove the foil.
In a bowl combine the clear honey and soy sauce and pour this glaze onto the meat and return to the oven to roast for a further 20-25 minutes uncovered.
Take the pork belly out of the oven and sit another roasting tray on top of the meat to weigh it down and place in the fridge overnight.
The next day take the meat out of the fridge and chop into cubes. Put the cubes in a medium hot frying pan, pour in some extra soy sauce and honey and toss for 3-4 minutes to warm the cubes through and crisp them up.