Mix salt, garlic, sweet paprika, and hot paprika into a paste. Adjust garlic and spice to taste.
Slice the pork into portions (pork belly in one piece cut into square lattice from underside) and rub with vinegar first then with the spice paste.
Arrange the meat in a baking dish. Cover with grape leaves (or foil/parchment).
Roast at 150 °C (300 °F) for about 4 hours until tender.
Uncover and brown the top for 15–20 minutes.
Serve on top of polenta. Or mashed potato.
