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Score the rind on a diagonal without piercing through to the meat
Place in to an oven tray rind side up
Pat the rind dry with paper towels
Heavily salt the rind with quality salt flakes, then massage it into all the score marks
Place the salted pork belly in the top of the fridge uncovered overnight
Remove the pork belly from the fridge and pat as dry as possible again with paper towels
Flip the pork belly over and deeply score the meat then season with you favourite pork flavours
Flip back over and place on to a wire roasting rack
Lightly brush with olive oil and add salt to the rind
Place in to a preheated fan forced oven at 200C for roughly 1 hour
Remove and place in the bench to rest for a minimum of 15 minutes
Slice, serve and enjoy