Place the pork belly in a china or glass dish.
Combine the garlic, soy, chilli flakes, groundnut oil, salt, and five-spice to create a rub paste.
Spread the paste over the pork belly and marinate for at least 4 hours.
Preheat your oven to 220°C.
Roast the pork skin-side up in a tin for 20 minutes.
Reduce the heat to 200°C and cook for 40 to 50 minutes until the skin is crisp.
Rest the meat for 10 minutes before carving.
Mix the spring onions, chilli, peaches, tomatoes, lime juice, and olive oil to make the salsa.
Serve the carved pork belly with the peach salsa on the side.