Dry pork belly with paper towels, score vertically making sure to cut into the fat but not meat, season generously with salt and let sit uncovered in fridge for a few hours.
Take meat out to temper, dry again and re-season skin.
For the meat side, season with whatever herbs or spice mixture.
Pre-heat oven to 220C. Roast pork in container skin side up for 20 mins, then turn heat down to 150C and cook for 30-40 mins until it looks done. Skin should have rendered a lot of the fat out. Take pork out of oven and turn heat up to highest setting or put broiler on. Broil skin until super crispy making sure you dont burn it.
Scrape off any burnt skin.
Serve with fennel and pomegranate salad, citrus and radish salad, chutney, plum sauce, etc.
