1. Using a sharp knife, score the pork belly fat in a diagonal crisscross pattern, being careful not to cut into the meat. Generously rub the pork with salt, ensuring it reaches all sides. Let it rest in the fridge for 2-3 hours (or overnight for an extra crispy crust).
    
2. For the marinade, combine the garlic, mustard, honey, brown sugar, both types of paprika, cumin, oregano or thyme, lemon zest, lemon juice, olive oil, and black pepper in a bowl.
    
3. Remove the pork from the fridge and coat it thoroughly with the marinade, making sure to work it into the scored fat.
    
4. Preheat the oven to 200°C (392°F).
    
5. Place the pork belly on a wire rack set over a roasting pan. Pour the white wine or beer into the pan below to keep the meat moist during cooking. Roast in the preheated oven for 20 minutes to crisp up the surface.
    
6. Lower the oven temperature to 180°C (356°F), cover the pork loosely with foil, and continue roasting for another 2 hours.
    
7. Uncover the pork and roast for an additional 30 minutes, or until the exterior is golden brown and crispy.
    
8. Serve the crispy pork belly with a fresh salad from METRO, such as coleslaw or tzatziki for a perfect pairing.

Enjoy!