Crispy slow roasted pork belly with a vinegar caramel dressing and a basil, coriander and vietnamese mint salad. Pork Belly: Preheat the oven to 220°C. Take the pork belly, and pat it dry with paper towels. Score the skin in a criss-cross pattern with a sharp knife. Rub the coriander, cumin and a good amount of… Learn how to make this.