For the pork belly: Preheat the oven to 325 degrees F. Rub the pork belly with the 5-spice powder and salt and let rest at room temperature for 20 minutes.
Heat the canola oil in saute pan over medium-high heat. Brown the pork belly on all sides, and then transfer to an oven-safe dish. Pour in the beef broth, soy sauce, sugar and ginger, cover with foil and transfer to the oven to braise for 2 hours 30 minutes.
Remove from the oven and let cool in the liquid for 1 hour. Remove the pork belly from the liquid and cool in the refrigerator for 3 hours. Cut into 3- by 1-inch pieces
Assembly: Heat the olive oil in a large saute pan over medium-high heat. Add the pork belly and cook until crispy and heated through.