We purchased half of skin-on and bone-in pork belly. We scored the skin with a serrated knife and seasoned the slab of meat with salt. We put the belly into a shallow roasting pan in a 250°F oven and roasted it for 6 hours. We removed it from the oven and let it rest in the pan for 45 minutes. We turned the broiler on high and put the pan back in the oven on a lower rack. We moved the belly around in the oven to evenly crisp and puff the skin. We pulled the chicharrón-topped belly from the oven and let it rest for another 30 minutes. We sliced the belly into thick slices and indulged in a crispy, fatty, juicy, meaty, porcine feast.
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