Score the skin of the pork belly if it is skin on, make slashes in the meat, about 1/8" deep. Make these slashes in the fatty side of meat if it is a skin off belly. This will allow the marinade to penetrate into the meat.

Mix garlic and all spices, along with white wine vinegar into a slurry. Slather mixture over pork, making sure to cover all surfaces and get spices into the slashes in the meat.

Place meat into a glass dish or ziplock bag and marinate in fridge for 24 hours.

Bring meat to room temperature while you prepare your oven or barbecue, preheating it to 300°. If using the barbecue create a drip tray with tin foil to catch fat and prevent flare ups.

Place meat over your drip pan if on barbecue or on a wire rack over a sheet pan (covered in tin foil makes clean up easier).

Roast low and slow, keeping temperature at 300°, for 2 1/2 - 3 hours

Remove from heat, allow to rest and cut into generous slices, about 1/2"- 3/8" thick