1. Wash pork belly. Dry the skin. Turn the pork belly over, meat side up. Make diagonal small cuts randomly across the meat for marinate to go in later.
2. Mash and mix marinate in a bowl.
3. Massage the marinate onto the meat area. Remember not to get the marinade onto skin. If that happens, wipe off with tissue.
4. Put remainder marinate into base of tray that the pork belly will be placed into. Put the pork belly, meat side down, into tray. Wipe dry the skin with a tissue. Put the entire tray into a ziplock and let it marinate in the fridge over night.

Roasting Day
1. Preheat oven to 220C.
2. Put the meat on a ramekin or elevated base in a tray. Full the tray with hot water. The water will help steam the meat during roasting.
3. Poke holes all over the skin. Dry the skin and sprinkle sea salt across the skin. Put the pork belly into oven and roast for 30mins.
4. After 30 mins, take the pork belly out, try the skin from oil and poke new holes all over the skin again. Fill the water if it starts to dry up. Put it back into the oven for another 30mins. Reduce temperature to 200C this time.
5. After 30 mins (total of 1 hour into roasting), take the pork belly out again. Once again dry the skin of oil and poke new holes. Brush the rice wine vinegar over the skin and put the pork belly back into the oven. Continue to roast for 20mins at 220C.
6. After 20mins, switch the heater to the top only, still at 220C. Do this for about 10mins.
7. Take the meat out one last time. Again, dry the skin, poke more holes. At this point, the skin should be somewhat dried and blistered. Brush another round of rice wine vinegar.
8. Switch the heater to top only at 230C. Put the meat back into the oven and let it roast for another 20mins.
9. Take the near out and let it rest and cool down for at least 45mins. You will notice that the skin may be char black. It's ok. Can be scrapped away later.
10. Before cutting, scrap off the black area of the skin with a knife.
11. Cut and enjoy!