You need a heavy duty baking dish with a rack. Preheat the barbecue and bring it up to temperature, between 200 - 250C/ 400-450F
Score the skin with a very sharp knife. Pound the spices and the salt together with a pestle and mortar or spice grinder.
Place the rack into the baking dish and pour the cup of hot water over the pork skin, letting the water catch in the bottom of the baking dish. Pat the skin dry then rub all over with a generous amount of oil.
Rub the salt mixture into the skin well. Put the baking dish into the barbecue. Mine spans both the open grill and the flat plate. Put the lid down and leave the heat on full for approximately 40 minutes. The skin will start to crackle and pop. Check it half way to make sure it is not burning. Turn down a fraction if it is colouring too much
Turn the heat down to halfway or about 150 C / 300 F and cook for a further 1 hour. The meat will be easily sliced and tender and the skin very crisp. Set aside to rest.
While the meat is cooking make the dressing. Find a jar or container with a lid to make the nuoc cham. Mix the sugar and boiling water till it starts to dissolve. Add the lemon juice fish sauce and soy and mix well. Then the chopped garlic, ginger, & coriander stems and roots. set aside.
Mix the herbs, snowpeas, cucumber, onion, fried shallots and the sliced chilli's ( if using)
When the pork is done coat the peaches with a some oil and grill till coloured. Cool a little, slice and mix into the salad
STRAIN the dressing and toss through the Salad
Serve immediately with a piece of pork belly. There will be approximately 3 medium or 4 smaller slices