Roast Pork Belly with Chilli Vinegar

2-3 kg skin-on, boneless pork belly
salt
1 tbsp rice bran oil
1 tsp SIDS CRAZY SALT
½ cup SIDS RASPBERRY VINEGAR
12 garlic cloves, chopped
6–12 green chillies, lightly crushed but left whole
2 tsp chilli flakes
4 (350 ml) bottles hard apple cider
2 tbsp honey

Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking dish. Chill at least 12 hours and up to 2 days.
Preheat oven to 175°C. Pour 4 cups water into baking dish with pork. Rub pork skin with oil and season with SIDS CRAZY SALT mixed with salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 90°C, 1½–1¾ hours.
Meanwhile, pour out SIDS RASPBERRY VINEGAR into a lidded jar. Add garlic, chilli and a large pinch of salt. Cover and shake, then let sit until ready to serve.
Bring hard cider and honey to a boil in a large saucepan then cook until thickened and very syrupy, 30–45 minutes.
Increase oven temperature to 230°C. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking dish if juices are scorching). Transfer rack with pork to a cutting board then let rest 20 minutes.
Pour off fat from baking dish and add ½ cup water, scraping up browned bits. Return baking dish to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.
Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 5 cm-wide strips, then crosswise into 1 cm-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top then place a few chillies from vinegar around. Serve with chilli vinegar.