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Dry the pork belly skin in the fridge for up to 4 days or have your butcher dry it for you in their cool room.
Don't score the pork belly skin, instead prick tiny holes in the skin with a jaccard or the tip of a sharp knife.
Cover the pork skin with rock salt to extract moisture.
Preheat oven to 180°C and cook the pork belly for 60 minutes on the middle shelf.
Remove the salt, then brush the skin with ½ tbsp of white vinegar.
Increase oven temperature to 250°C and cook the pork belly for 20-30 minutes on the bottom rack, which is the furthest away from the heat, until golden.
Rest the pork belly for 10 minutes before slicing.