Pat the pork belly completely dry with paper towels (especially the skin).

If the skin isn’t already scored, use a very sharp knife to score it in a crisscross pattern, cutting just through the skin and fat (not the meat).

Rub olive oil all over the pork belly, including into the scored skin.

Season generously with salt and pepper — rub it into the meat and fat.

For ultra-crispy skin, you can sprinkle a little extra coarse salt just on the surface of the skin.

For the crispiest skin, place the pork uncovered on a rack over a tray in the fridge for at least 4 hours or overnight to dry out the skin.

Preheat oven to 450°F (230°C).

Place pork belly skin-side up on a rack in a roasting pan. Roast for 30 minutes to crisp the skin.

Reduce temperature to 325°F (160°C) and roast for another 1.5–2 hours, until tender and deeply golden.

If the skin isn’t crisp enough at the end, blast it under the broiler for a few minutes, watching closely.

Let the pork belly rest for at least 10–15 minutes before slicing. This helps retain the juices.

Slice with a serrated knife for best results, especially through the crackling.