Pierce the skin of the pork belly with a sharp knife. Score the meat side long, rub with oil and massage in thoroughly with the spice mixture.
Place the pork belly in a baking pan and sprinkle the skin with salt (so that the moisture is removed from the skin). Cover the meat and let it steep in the refrigerator for 2 hours (preferably overnight).
Then thoroughly remove the salt crust from the skin so that it does not become too salty. Cut the skin long ago and rub it lightly with oil.
The meat is then placed in the oven at 180 degrees for about 1 ½ hours and then on the grill function (250 degrees) for about 5-10 minutes until the skin is crispy.
Let the saffron soak in 150 ml of warm water for about 5 minutes. Then add to the cooked rice and stir in thoroughly until all the rice grains are golden yellow.
Cut the garlic and onions into small cubes. Cut the peppers, carrots and snow peas into bite-sized pieces. Fry everything together in a pan and season with salt and pepper. Add the rice and fry for a few more minutes.
Then serve the fried rice with the pork belly (cut into bite-sized pieces).