This sous vide braised pork belly can certainly improve with a more balanced cut of the pork's belly and by that I mean a fattier layered one. The five spice is evidently robust but in a good way. The crackling pork skin somewhat contorted shouldn't come as too much of a surprise for ASEAN street food hunters - being yet another common side dish to accompany your boat noodles etc. The interesting and unusual part is that the fattier skin is served faced down, but maybe it's saving the best for last as you work through the leaner parts of the cut. Overall my verdict: street lor bak works better than this atas one, but if I am in Denmark (Kempinski) I will certainly be a regular fan for this dish.