The spice blend used in this recipe is also great with roasted pork chops or even chicken skewers. You should ideally use pork belly with the skin.
Slice ½-inch deep parallel strips along the skin of the pork.
Rub salt and spices all over the skin and meat of the pork, getting into the incisions. Put it on a plate and refrigerate, uncovered, for 24 hours.
Remove meat from the fridge 1 hour before roasting. Heat oven to 325°F.
Place in a roasting dish large enough to accommodate the pork, skin side up. Pour water halfway up the level of the pork. Roast for 2 hours 30 minutes until the temperature of the meat reaches 175°F.
Let rest 15-20 minutes before slicing.
A variation of the Salted Roast Chicken from The Spice Trekkers Cook at Home