Combine miso, five spice, sugar, Kikkoman Soy Sauce, orange juice and ginger in a bowl, stir to combine
Rub over flesh side of pork then place skin side up on a wire rack on a roasting tray, scatter with sea salt flakes. Refrigerate uncovered for flavours to develop and skin to dry out (6 hours)
Preheat oven 220°C. Brush off excess salt, drizzle with oil and roast until golden and skin begins to crisp (15 minutes). Reduce heat to 150°C and cook until pork is very tender (2-2 1/2 hours). Set aside to rest.
The miso has natural sugars so if the pork is colouring too quickly cover ends loosely with foil. Make the pickled cucumbers
Serve miso glazed pork belly with pickled cucumbers, steamed rice and coriander scattered over
Combine Kikkoman Soy Sauce, rice vinegar sesame oil and chilli flakes in a bowl.
Whisk to combine, add cucumbers, stir to coat and refrigerate stirring occasionally for flavours to develop (2 hours)