Remove the pork belly from its packaging. Place it on a plate or chopping board, skin-side up, and thoroughly pat dry using a paper towel.

Place the pork, uncovered, in the fridge overnight to dry out (or even for as little as an hour). Alternatively, skip this step completely and proceed with the recipe (see note 2).

Preheat the oven to 160°C (325°F) (140°C/275°F fan-forced).

If you air-dried the pork, remove the pork from the fridge and pat dry using a paper towel to remove any excess moisture.

Place the pork skin-side down in a baking dish. Sprinkle the flesh of the pork with 1 teaspoon of the salt and the Chinese five spice. Use your hands to coat the flesh of the pork (including its sides, but just not the skin).

Turn the pork over so it’s facing skin-side up. Drizzle the pork skin with the olive oil. Use your hands to coat the skin evenly.

Sprinkle the skin with the remaining salt as evenly as possible so that the entire surface of the skin is covered (use more salt if you need to, as this is the key to crispy crackling).

In a large jug, whisk together the chicken stock, garlic, hoisin sauce, rice wine vinegar and tamari or soy sauce.

Pour half of the stock mixture into the baking dish around the pork, taking care to not pour any on the skin. The stock in the base of the dish stops the delicate flesh from drying out during the slow-cooking process.

Carefully transfer the baking dish into the middle rack of your oven (the chicken stock will swish, so do this carefully to avoid the stock splattering onto the skin!).

Roast the pork belly, uncovered, for 1 hour and 15 minutes. Add the remaining stock mixture to the base of the tray (again taking care to not splash the skin) and roast for a further 1 hour and 15 minutes or until the pork is soft enough to be easily pierced with a fork (test by pushing the fork through the side of the pork belly, notthrough the skin).

Remove the pork from the oven.

Turn the oven up to 240°C (475°F) (all oven types).

Place the pork on a wire rack set over a shallow roasting pan or baking tray lined with foil (less clean-up). The rack isn’t essential but helps the air circulate and get everything crispy.

Return the pork to the oven for 15 minutes or until the crackling is puffed up and crispy all over. Rotate the pan as needed and use small pieces of foil to cover any bits of crackling that are browning too quickly and keep an eye on it! Depending on your oven strength, this part can happen quickly.

Remove the pork from the oven and allow it to rest for at least 15 minutes before slicing it into 1.5 cm (½ inch) slices, then again into small chunks, using a serrated knife.

To make the pickled carrots, combine the carrot, vinegar, water and sugar in a small bowl, toss to combine, then allow to sit for 5 minutes.

Open out the rolls and spread some mayonnaise on one side. Add the cucumber and pickled carrot, followed by the pork belly, a drizzle of hoisin sauce and a sprinkle of coriander and chilli slices (if using).