Preheat oven to 425°F

Mix some of the crushed chili flakes and salt together.

Cut a crisscross pattern through the skin of the pork belly.

Rub some of the chili salt into skin and cuts.

Place in fridge uncovered for 2 (or more) hours.

Slice onions into steaks and cut them in half and place in roaster.

Scatter the garlic, mushrooms, tomatoes, and leeks around the onions.

Spread crushed sprigs of oregano,thyme, rosemary, and sage leaves over everything.

Make a paste of chopped oregano, sage, thyme, minced garlic, and oil.

Rub the herb paste on the meat part of belly and into the skin.

Give a generous sprinkle of the chili salt over the skin.

Place the pork belly skin side up and nestle between the onions.

Fill the bottom of roaster with broth until it almost comes to the level of the meat (not the fat or skin)

Let cook for 20 minutes at 425°F.

Turn the heat down to 400°F for 50-60 (until the skin is crackly)

Let rest 10 minutes before serving.