Wash the meat and pat dry with paper towels.

Score the skin 1cm apart with the tip of your knife or a Stanley knife, diagonally or lengthwise, but do not cut through to the meat. Or ask your butcher to do the scoring.

In a bowl, combine all the marinade ingredients and mix well.

On a pan large enough to fit the pork belly, place the pork skin-side down and spread the marinade all over the meat-side only.

Turn the pork over so that the skin side is facing up.

Sprinkle sea salt over the skin and rub it all over skin with your hands. The more thorough you are with the salt, the better it will crisp up.

Place the meat in the fridge, uncovered and overnight, to marinate and to dry out the pork skin.

Remove pork from fridge 1 hour before roasting.

Preheat oven to 200C (400F) and set the oven rack in the middle position. Place a roasting tin (cover with tin foil for easy clean-up later and fill it with 1 cup of water) on the bottom of the oven to catch the pork drippings. The water will prevent the drippings from smoking up your entire kitchen and house.

Scrape off and discard excess marinade as you transfer the pork belly directly onto the center rack of the oven.

Roast for 30 minutes. Open the oven, slide the rack out slightly and baste the pork skin all over with vinegar. Then move the oven rack higher up so that the pork is about 6-8 inches away from the top heating element.

Turn the oven heat to maximum and roast for another 30 minutes. The exact timing will depend on your oven temperature and how dry and well-scored the pork skin was. The pork skin needs to char for supreme crispiness so monitor it carefully for the last 10 minutes. You will scrape off the charring later.

When the pork skin is sufficiently charred, remove pork from the oven and allow to rest for 10 minutes.

Scrape off charred bits (best with a serrated knife).

With a very sharp knife or meat cleaver, cut into serving pieces. Try to keep the skin attached to the meat as you cut by chopping the skin instead of slicing.

Now bite into a piece for “quality control” and enjoy the crunching!