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Wash, shave and poke holes in the skin.
Score the flesh side in a diamond pattern.
Rub coconut vinegar across the flesh side then season with salt and pepper.
Flip the belly over to expose the skin side and repeat the process of rubbing the vinegar, salt and pepper.
Flip back over after 20 minutes and fill the flesh side with the remaining ingredients.
Roll the belly so the ends touch and tie with twine.
Place in the refrigerator overnight to allow the skin to dry out as much as possible.
Remove from fridge and let rest for 30-60 minutes to come up to temp.
Brush with soy sauce prior to placing in the oven.
Place in a preheated oven set to 180F/82C for 3.5 hours.
Increase temperature to 320F/160C and continue to cook for 1.5-2 hours.
Baste with oil starting the last hour at this temperature.
Increase the temp to 430F/220C and cook for an additional 30-40 minutes, basting with oil before placing back in the oven and after 20 minutes.
Allow to rest for 10-15 minutes before slicing.