Preheat the oven to 240°C.
Put the pork belly on a clean work surface and score the skin well.
Make a rub by mixing the spices, herbs, lemon zest, lemon juice, salt and pepper. Rub the meat all over with a little vegetable or olive oil and cover the meaty side (not the skin) generously with the rub.
Rub the skin generously with extra salt and pepper, making sure you get the salt into the score marks.
Transfer the meat to a roasting pan and roast for 30 minutes. Reduce the heat to 200°C and roast for a further 30 minutes.
After 60 minutes of roasting, check on the pork. The skin should be crisp and crackling and the meat cooked through. If not, return to the oven for a while longer.
Remove the pan from the oven when the meat is done. Transfer the meat to a platter and allow to rest for a few minutes.
Toss the apple salad ingredients together. Whisk the dressing ingredients in a small bowl and toss through the salad.
Carve the meat and serve with the apple salad.
Tip
Cooking the belly in a kettle braai will impart a delicious smoky flavour. Start cooking the meat skin side down over the coals for the best crackling.
