Heat the oven to 150 C / 300 F. Pat the pork belly completely dry with paper towels, especially the skin side.

Score the skin in a tight 1 cm crosshatch pattern with a sharp knife, cutting through the skin but not into the fat layer underneath.

Rub the flesh side with salt, five spice, garlic powder, and black pepper. Rub the skin side with the neutral oil and a pinch of salt only.

Place the pork belly skin-side up on a wire rack set over a roasting pan. Let it sit uncovered at room temperature for 15 minutes while the oven heats.

Roast at 150 C / 300 F for 2 hours. The fat should look translucent and partially rendered, and the flesh should feel firm when pressed.

Remove the pan from the oven and increase the temperature to 220 C / 425 F. Let the oven come fully up to temperature before the next step.

While the oven heats, combine maple syrup, bourbon, soy sauce, apple cider vinegar, minced garlic, smoked paprika, and black pepper in a small saucepan.

Bring to a simmer over medium heat, stirring once or twice, then reduce heat to medium-low and cook for 8-10 minutes until the glaze is thick enough to coat the back of a spoon.

Remove from heat and set aside. The glaze will thicken further as it cools.

Brush a generous layer of glaze over the scored skin. Return the pork belly to the oven at 220 C / 425 F.

Roast for 10 minutes, then brush on a second layer of glaze. Roast for another 10-15 minutes until the skin is deeply caramelized and crackling at the edges. Watch carefully here as the sugars can burn quickly.

If skin blisters unevenly, switch the oven to broil for 2-3 minutes, keeping the pan on the middle rack.

Remove from the oven and rest the pork belly uncovered for 10 minutes before slicing.

Slice into 2 cm thick pieces with a sharp knife. Arrange on a warm plate and drizzle with any remaining glaze. Serve immediately.