Rub the pork belly with all the ingredients and rest for 24 hours in the fridge(get most of the salt on the skin and leave skin side facing up)
After 24 hours remove some of the excess leaves, undissolved salt and course spices leaving most of the finer ones and citrus zest on.
Over low fire and embers, cook the belly for 3 - 4 hours standing at an angle and turning often making sure the meat cooks evenly and very slowly. Don't rush this)
When the meat is hot in the centre (you check this with a thermometer or by placing the tip of a knife into the centre of the meat and checking if it's hot by carefully testing against your bottom lip).
Go ahead and puff up the skin side by cooking very carefully for a minute or so over hot coals.
Give it a squeeze of fresh lemon juice and serve
When you crackle the skin in the last step. Watch it every second. If you leave it it will burn and you might cry crocodile tears.