Method: Pre-heat oven 220°C

1. Score the pork belly rind with a sharp Stanley knife into thin strips.
   
   
2. Rub the rind with olive oil and sprinkle with salt and pepper.  Allow to stand for 20 minutes. Remove salt with a paper towel.
   
   
3. Place the pork belly skin side down in a baking pan.  Drizzle with a little more oil and season.
   
   
4. Cook for 30 minutes then turn pork belly and reduce heat to 190°C for a further 30 - 40 minutes.  Belly will be crisp and golden.  Remove cover loosely with foil and allow to rest for 15 minutes.
   
   
5. Combine the remaining ingredients in a small saucepan and simmer over a low heat until vinegar is syrupy.
   
   
6. Serve pork belly sliced and drizzled with orange vinegar.
   

Notes: vinegar may be flavoured with apple or plum for a delicious difference.