Pat the skin of the pork belly completely dry with paper towels. Rub oil and seasonings into skin.
Place skin-side up on rack over oven pan and roast the pork in a preheated oven at 140°C for 2 1/2 – 3 hours.
Level the pork by using foil to prop up underneath if necessary, so that crackling will become even.
Roast until pork becomes tender and has shrunk in size.
Remove from oven and cut pork skin with a very sharp knife to score in straight lines or diamond shapes. Rub more salt and spices and place pork in very hot oven at 230°C or over coals for skin to bubble and form crackling.
Brush with Spur Grill Basting, on the underneath, bone side, if preferred. Cut along bones and serve warm.
Grill over coals: Ensure the fire is hot and place the pork belly on rack over coals.
Grill until golden brown on both sides, about 8 minutes per side. Melting fat may cause flare-ups, so be cautious while grilling.
The belly can also be scored ahead of placing in the oven.
If you struggle to cut the lines to score into the fat, just leave without cutting. The high heat in oven or coals will still make crackling. Just sprinkle salt over.
Salt is very important for making crackling. Rub evenly across the surface of skin from edge to edge to make great crackling.