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Line a baking tray with baking paper. Pat pork belly rind with paper towel to dry. Cut into 3-4cm pieces. Place the pork belly, rind-side up, on the lined tray. Place in the fridge overnight to dry out (do not cover the pork with plastic wrap, as it needs to dry out).
Remove the pork belly from the fridge and set aside for 15 minutes to bring to room temperature. Preheat oven to 240°C/220°C fan forced. Line a separate large baking tray with baking paper.
Place the pork, rind-side up, on the lined tray. Spray the pork with canola oil. Sprinkle the rind with salt. Roast the pork for 25 minutes or until the rind is golden and crisp.
Heat peanut oil in a wok over medium-high heat. Add curry paste and stir-fry for 2 minutes or until aromatic. Add garlic and stir-fry for 1 minute or until aromatic. Add brown sugar, water and fish sauce, and stir-fry for 1-2 minutes or until reduced slightly.
Add green beans and pork belly to the wok. Stir-fry for 2-3 minutes or until the beans are bright green and tender-crisp. Add three-quarters of makrut lime leaves and stir-fry until just combined. Transfer to a serving bowl. Top with the remaining makrut lime leaves and red chilli, if using. Serve with steamed rice.