1Preheat oven to 180°C (350°F). Pat the pork belly skin very dry and score it deeply. Rub the skin thoroughly with 1 tsp salt. Place the pork belly, skin-side up, on a wire rack set over a baking tray. Roast for 30 minutes.

2Increase oven temperature to 220°C (425°F) and continue roasting for another 40-50 minutes, or until the skin is golden brown and puffed into crispy crackling.

3While the pork roasts, prepare the glaze: In a small saucepan, combine tamarind paste, brown sugar, 1 tbsp fish sauce, soy sauce, minced garlic, grated ginger, and chili flakes. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.

4Once the pork belly skin is crispy, remove from the oven and let it rest for 10 minutes. Slice the pork belly into 1-inch thick pieces. Brush generously with the prepared tamarind glaze and return to the oven for another 10-15 minutes at 200°C (400°F) until the glaze is caramelized and sticky.

5While the glazed pork finishes, prepare the green mango salad: In a large bowl, combine the julienned green mango, thinly sliced red onion, chopped fresh mint, and cilantro.

6In a small separate bowl, whisk together the fresh lime juice, an additional 1 tbsp fish sauce, and 1/2 tsp sugar (if using). Pour this dressing over the salad and toss gently to combine.

7Serve the caramelized tamarind pork belly immediately, topped with chopped roasted peanuts, alongside the refreshing green mango and herb salad.