Score the skin of you pork belly in a criss-cross pattern with a sharp knife.
Rub the koshering salt into the pork skin getting into all the cracks. Set aside for 30mins.
Preheat the oven to 220C. Wipe the salt off the skin with a paper towel & dry well.
Drizzle olive oil onto a roasting tray, now place the pork belly skin side down onto the tray.
Drizzle more olive oil onto top of the pork, then grind generously with Wild Salt Rocks, now rub the oil & Wild Salt into the meat.
Place meat into the oven & cook for 20mins, after 20mins turn the oven down to 190C & roast for a further 30mins. Carefully turn the pork over & cook for a further 20-30mins or until the skin is crispy.
Enjoy, serve with mashed potatoes or rice, & vegetables.