Preheat the oven to 392 degrees Fahrenheit.
Lay the belly fat side up, score through the fat, rub in the coarse salt. Set aside for ten min.
In a large pot, sweat the onions, celery, leeks, carrots, garlic and herbs. Add the vegetable stock and soya sauce.
Allow to simmer for ten min. in a large frying pan on low to medium heat.
Add the lemon oil and lie the belly fat side down.
Render the fat slowly for ten min. until hard and crispy.
Remove the belly and lie it on a baking tray, fat side up.
Add the braising liquid along with the vegetables and herbs to the baking tray. Roast in the oven for 1hr until meat is soft and delicate. Add more braising liquid if necessary.
Keep the remaining liquid for the cider jus.
Place all ingredients in a pot at medium heat and simmer till liquid reduces to sauce consistency, approximately 5 ounces liquid.
Discard the cinnamon, cardamom and star anise.
Add the braising liquid from the pork belly and reduce further till desired consistency.