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Poke holes into the skin of the pork belly making sure to puncture through the fat but not the meat. Slice slits on the meat side of the pork belly making sure not to cut all the way through.
Mix seasoning ingredients to form a paste. Rub all over meat side of the pork belly.
Lightly brush vinegar on skin side of the pork belly and generously season with salt to draw out moisture.
Dry brine in the fridge for 1-2 days until the skin is dry and has firmed up.
Place pork belly on aluminum foil and fold the sides up to cover the meat while exposing the skin.
Roast at 315F for 30-35 min then take out the pork belly. Wipe off any moisture on the skin, poke more holes, and brush with a thin layer of oil on top.
Raise the heat to 475F and roast for 30-40 min until the skin has puffed up and become golden brown and crispy.
Let rest for 15 min then turn over to slice using the slits you made earlier. Cut into bite sized pieces and enjoy.