Place all sauce ingredients in a blender and blend until smooth. Refrigerate for up to 3 days.
Preheat oven to 320 degrees.
Rinse the pork belly with cold water and pat dry with paper towels. Sprinkle salt on both sides of belly, coating evenly. Place belly in an oven-safe container and cover with foil. Cook for 3 ½ hours. When pork belly is done, let cool for 1 hour and refrigerate overnight. (This will help it set and make it easy to cut.)
The day after making the green avocado sauce, cut the pork belly into 1 ½-inch cubes. In a heavy sauté pan, fry the cubes on each side until golden brown. No oil is needed since pork belly has enough fat to cook in.
Serve the pork belly over rice or salad. Cover the crispy pork belly with green avocado sauce and enjoy!