Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub salt and black pepper all over the pork belly.

Roast the Pork Belly

Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the pork belly skin-side down and sear until golden brown, about 5-7 minutes. Flip it over and transfer the skillet to the preheated oven. Roast for about 2 hours, or until the pork is tender.

Crisp the Skin

Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes until the skin is crispy. Remove from the oven and let it rest for 10 minutes before slicing.

Assembling the Salad

Prepare the Salad

In a large bowl, combine watercress, long bean, purslane, okra, diced tomato, and pickled onion.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.

Toss and Serve

Drizzle the dressing over the salad and toss gently to combine. Serve the salad with sliced pork belly on top.