Gather and prep all ingredients. Pat the pork belly dry with paper towels.

Place the pork belly skin-side up on a cutting board. Score the skin using a sharp paring or chefs knife. Try your best to cut through the skin, leaving the fat and meat untouched. Make cuts 1/4 - 1/2 inch apart, as this will create crispy crackling.

Flip the pork belly so that the meat is facing up. Brush with vinegar, then season with spices and salt (leaving the big portion of salt for the skin).

Wrap a baking dish or tray in aluminum foil, then place the pork belly skin-side up. Fold the foil around the edges of the pork, covering the sides completely. Place the baking dish or tray in the refrigerator for 12-24 hours. This will help dry the skin out and make it crispy when cooked.

When ready to cook, pre-heat oven to 400F. Sprinkle the coarse salt over the skin, creating an even layer of salt over it. Bake until a thermometer shows the meat portion at 160F, or about an hour.

Once the meat is at 160F, remove the pork from the oven. Pour any rendered fat and juice out to save for soups/stocks if desired. Scrape salt off the skin of the pork, then place pork in a new baking dish or tray. Switch the oven to broil and cook for another 20-30 minutes or until the skin is golden brown, bubbling, and crisp.

Remove pork from the oven and let rest while preparing the cabbage. Rinse cabbage, then chop coarsely.

Place a skillet over medium-high heat. Add the butter, then add in the cabbage, garlic, chili garlic paste and salt and pepper to taste. Fry until the cabbage is soft and golden, stirring often.

Slice pork belly and serve alongside the cabbage. Enjoy!