Roast Pork Belly (Siew Yoke)

1 kg pork belly with rind, preferably in one slab
2-3 tsp salt
½ tsp five spice powder
½ tsp New York Cut pepper
½ tsp SIDS CRAZY SALT

Combine 1 teaspoon salt, five-spice powder, SIDS CRAZY SALT, and pepper in a small bowl.
Scrape pork belly rind with knife to remove impurities. Rinse and drain.
Bring a pot of water to boil. Blanch pork belly in boiling water for 10 minutes. Remove and pat dry with paper towels.
Place pork belly on a tray with meat side up. Use a knife cut several lines about 6 mm deep and 20 mm apart along the length of the pork belly. Rub salt mixture evenly onto the meat.
Flip the pork belly over. Again cut several lines about 6 mm deep and 20 mm apart along the length of the pork belly. Pierce rind all over with a fork. Pat dry with paper towels. Rub remaining 1-2 teaspoons of salt evenly onto the rind.
Place pork belly on a rack over the tray and allow it to dry uncovered overnight in the refrigerator.
When ready to roast, pour just enough water to cover the base of the tray without wetting the pork belly. Roast in a 190°C oven for 50-60 minutes. Remove from oven.
Move oven rack with mittens to the top most level close to the grill. Return meat to the rack. With the oven door slightly ajar, turn oven to grill setting. Rind will start to blister and crack. Allow it to continue to grill for approximately 10 minutes until rind is evenly blistered. Remove when done.
Allow it to rest for 10 minutes. Remove charred bits. Cut into desired serving sizes. Serve immediately with mustard and sweet chilli sauce.