Preheat oven to 240°C fan-forced. Using a sharp knife, score pork rind lengthways at 1cm intervals. Rub rind with oil and then sea salt.
Place pork, rind side up, on a rack in a shallow baking pan. Roast for 35-40 minutes or until rind is golden and crackled. Reduce oven to 180°C and roast for a further 25-30 minutes until pork is just cooked through. Set pork aside to rest for 20 minutes.
Meanwhile, combine red cabbage, wombok, onion, carrots, chillies and coriander in a large bowl.
To make the Asian dressing, place all ingredients in a screw-top jar. Shake until well combined. Drizzle 2 tablespoons dressing over cabbage mixture. Toss to combine. Transfer mixture to a large serving bowl.
Slice crackling from the pork belly. Place onto a board and roughly chop. Halve pork belly lengthways then cut into thin slices. Place pork into a bowl, drizzle with 2 tablespoons dressing and toss to coat.
Arrange pork on the salad. Sprinkle with crackling. Serve with remaining dressing, extra chilli and lime wedges.
Tip: For extra crisp crackling, the day before you cook the pork, pat the rind dry with paper towel, place pork rind-side up, uncovered on a rack on a tray in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.