This recipe is adapted from one by Bill Granger and would also be beautiful with Pork Shortloin or with Duck Breast. 

INGREDIENTS
1½ kg pork belly
2 tablespoons sea salt
Extra virgin olive oil
Freshly ground black pepper

Caramel vinegar:
115g (1/2 cup) brown sugar
80ml (1/3 cup) muscatel vinegar
2 star anise
1 cinnamon stick
250ml (1 cup) verjuice
Juice of 1 orange and 4 wide strips of orange peel
sea salt
freshly ground black pepper

Score the skin of the pork belly in a criss-cross pattern with a sharp knife. Rub the sea salt into the pork skin and set aside for 30 minutes.
Preheat the oven to 220°C (425°F/Gas 7). Wipe the salt off the pork skin with kitchen paper and dry well. Drizzle a large roasting tin with olive oil. Put the pork belly in the tin skin side down, drizzle with a little more oil and season with salt and pepper.

Roast the pork in the oven for 30 minutes. Reduce the oven temperature to 190°C (375°F/Gas 5) and roast for another 11/2 hours. Carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.

Remove the pork from the oven, cover loosely with foil and set aside to rest for at least 15 minutes. Slice the pork and drizzle with the caramel vinegar. Serve with steamed rice, bok choy with sweet soy and lime, and some freshly chopped red chilli.

Caramel vinegar
Put the sugar, muscatel vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until syrupy.
Stir in the verjuice and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste.

Serve with steamed rice and fresh greens.