Score and salt the pork belly skin, focusing on the skin without cutting into the fat
Wait 10 minutes, then pat dry and salt again
Roast at 160°C for 50-60 minutes
After 15 minutes, scrape off the salt
Increase heat to 250°C and watch carefully for 10-20 minutes until crackling forms
Do not walk away or the pork will burn
Rest the pork belly and slice
Mix hoisin, lime juice, chilli oil, salt, and pepper to make the dressing
Place ¾ of the dressing in a large bowl
Add cucumber, salad leaves, radish, onion, pickled carrot and daikon, and gently toss
Top with sliced pork belly, mint, and coriander
Lightly toss everything together
