We got some pre-sliced pork belly recently, and they roasted up beautifully. The prep is simple: score the skin, rub in a bit of salt and brown sugar, and place fat side up on top of a slick of olive oil. I recommend using a Dutch oven, if you have one.
Preheat the oven at 350 deg. F, then cook the pork belly with the Dutch oven covered for an hour.
Check on the texture of the pork before cooking it for about another 30 min. at 400 deg. F.
The pork belly is ready when the skin is crisp like cracklin and the fat has a melted texture.
We served with baos for a fun finger food meal.
ATB 