After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight.
Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder.
Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees.