Preheat the oven to 220°C / 200°C fan. Remove pork from packaging and pat dry. Mix the salt and one teaspoon of the Chinese five spice. Rub into the skin of the pork. Place pork on a wire rack above a roasting tray. Cook for 20-30 minutes until the skin is crisp and crackled. Reduce heat to 150°C / 130°C fan and cook for a further 90 minutes.
While the pork is roasting make the sauce by adding the sugar, vinegar, star anise, remaining Chinese five spice and stock in a medium saucepan. Stir. Bring to boil over high heat and then reduce the heat to medium-low and simmer for 30 minutes until reduced by 80% to form a thick syrup. Add the juice of one lime.
Make the salad by adding the carrot, daikon, herbs and chilis in a bowl. Make the dressing by mixing the fish sauce, sesame oil, palm sugar with the remaining lime juice until the sugar has dissolved. Pour the dressing over the salad and mix well.
Carve the belly into portions and pour over the sauce. Serve with the salad and steamed rice.
