the skin of the pork belly in a criss-cross pattern using a sharp knife. Rub the sea salt into the pork skin, and set the meat aside for 30 minutes.
Preheat the oven to 425 degrees F.
Wipe the salt from the pork skin with a paper towel and dry well. Drizzle a large roasting pan with enough olive oil. Place the pork belly in the pan, skin-side down, and drizzle
with additional olive oil and season with salt and pepper, to taste. Sear
the pork in the preheated oven for 30 minutes. Then, reduce the oven temperature to 375 degrees F and continue roasting for another 1 1/2 hours. At this point, carefully turn the pork
over and roast
for another 20 minutes, or until the skin is crisp.
Remove the pork from the oven, tent the meat loosely in foil and set it aside to rest for at least 15 minutes. Slice the pork belly and drizzle it with some caramel vinegar. Serve with steamed rice
, Bok Choy, and freshly chopped red chile.