Preheat the oven at 150'C / 300'F

Rub the salt all over the pork belly, put it in a tray (fat side up), add around it every ingredient from the list, cover with tin foil, and slow roast for three and a half hours

Let it rest for one hour, it was a tiring experience

On a flat tray (or large plate), but oven paper above and below the pork (you don't need the other ingredients anymore; they served their purpose), with a heavy pan (or any weight) to evenly pressure the meat, making it easier to cut and cook. Conserve all the juices to season any meat-based plate

When you need to serve, cut in slices around 2.5cm / 1" thick, and sear them in a pan on mid-high fire, or feel like a professional chef by using a torch

Serve hot, on top of Ramen, or with a side of home-made BBQ dipping sauce