If it were a recipe, I'd post it, but I just put things in. If your Costco sells it already cut, like big strips of bacon, the IP handles that well. I think the slab pork belly is cooked in the oven for a while with the skin side scored and salted, then removed from the meat portion and cooked alone until crispy.

The spices I use when I cook mine:
I use grated ginger from a jar, powdered 5 spice, whole star anise, garlic powder, combo chix stock and aminos for the liquid. If you tolerate soy sauce, that's probably cheaper. I season the liquid to taste before cooking.

You can also sweeten it if you like. Unlike many people, I use AS. I've been eating LC since 1972 and artificial sweeteners have never bothered me, except aspartame.