Combine water, star anise, garlic, white pepper, black peppercorn, salt, and honey in a pot and simmer until salt dissolves. Chill the brine.

Place pork belly in a zip-lock bag and pour the brine over it, ensuring it's submerged. Refrigerate for 6 hours.

Preheat oven to 230°F/110°C.

Remove pork belly from brine, rinse, and pat dry.

Place pork belly, skin-side down, in an oven-proof container. Add enough oil to cover by at least 1/2 inch.

Cover with aluminum foil and confit in the oven for 4 hours, or until easily pierced with a fork.

Remove pork belly carefully and place skin-side up on a cutting board.

Pierce the skin all over with wooden skewers to create small holes.

Invert and place pork belly, skin-side down, on a baking dish. Cover with plastic wrap and a flat plate, then weigh it down.

Chill in the fridge for at least 12 hours.

Unwrap pork belly and trim into a square or rectangle.

Heat pork fat in a non-stick pan over medium-high heat.

Lay pork belly, skin-side down, in the pan and reduce heat to low.

Cover with parchment paper, leaving a small opening for steam to escape.

Crisp up the skin for 18 minutes, then remove the parchment paper and cook for another 5-10 minutes until blistered.

Turn the pork belly over to heat the meat-side slightly for about 1 minute.

Move to a board, skin-side up, and cover with an even layer of granulated sugar.

Caramelize the sugar with a blowtorch until melted and browned.

Let the caramel harden.

Invert the pork belly and cut through the meat layer, then press down hard on the knife to cut through the skin.

Serve with yellow mustard.