In a bowl, stir the mixed herbs with pepper and salt

Score the skin of the pork belly in a criss-cross direction and rub the herb blend all over at least three hours before cooking. If not, do the rub one hour before, then place the pork belly in the freezer.

With a small knife, make small insertions into the sides of the pork belly so that you can insert the garlic cloves inside.

When ready to cook, preheat the oven to 180 deg C. Ensure that you have a wire rack in the middle of the oven, and a tray at the base of the oven filled with water. This helps to maintain the meat's juiciness and will also collect the excess oil from the meat.

Place the pork belly on a baking tray (skin side up) and pat the eight to 10 tablespoons of salt to form a layer on the skin. Bake in the oven for 30 minutes.

Take the pork belly out of the oven and carefully remove the layer of salt. Place the meat back into the oven - skin side down - directly on the oven's wire rack to bake for another 40 minutes.

Next, turn the heat up to 220 deg C. Flip the meat - skin side up - to grill for another 30 minutes.

Turn the heat up again to 240 deg C for 10 to 15 minutes, until the skin is golden brown and crispy.

Remove from the oven and slice into 1-inch thick chunks. Serve immediately.