Combine all ingredients (except salt) and pour marinade into a container big enough to contain the pork belly. Place pork belly into container skin side up, and leave pork belly to marinate in fridge overnight (at least 12 hours). This step adds more flavour to the meat, and helps to dry out the skin.

The next day, preheat oven to 180°C. Remove pork belly from fridge and pat skin dry. Prick holes in the skin using any sharp metal object like a fork or metal skewer, then spread a layer of salt over the skin. The purpose of the salt is to prevent the skin from burning while roasting and also to absorb excess moisture on the skin.

Line a roasting pan with aluminium foil. Place pork belly on a wire rack and then place wire rack onto the roasting pan. Add some water into the roasting pan as well, so that the drippings from the pork belly will cause too much smoke. Roast the pork belly for about 60 minutes, or longer if you can afford. The longer you roast, the more tender the meat.

Remove pork belly from oven after 60 minutes, and remove salt crust that has formed on the surface as well as any excess salt. Switch oven to broiler mode. Then, return pork belly to oven and broil until the skin is golden brown and cripsy. This should take 15-25 minutes, depending on your oven as well. Do monitor the roast pork to make sure the skin doesn’t get burnt.

Remove roast pork from oven and cut into squares. Serve with mustard or any preferred sauce.