Step 1

Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with foil and place a wire rack inside.

Step 2

After you have scored the pork belly, season the meat side with about ½ of the salt and pepper. Heat a heavy-bottomed pan over high heat and add in the cooking fat. When the fat is hot, carefully add in the pork belly, skin side up. Allow to fry to golden brown without moving for 3-5 minutes, depending on the heat of your stove.

Step 3

Remove the belly from the fat with some tongs and place on the wire rack, still with the skin side up. Take the fat from the pan and pour over the pork. You will see the scoring separate with the hot fat being poured over it.

Step 4

Evenly distribute the remaining salt and pepper. Place the pork belly in the oven for 3 hours.

Step 5

After 3 hours, remove the belly from the oven. Carefully pour off some of the fat into a bowl. Pour the fat back on top of the pork belly. Evenly distribute the herbs de Provence over the top of the pork belly and return the pork to the oven for 1 more hour.

Step 6

After the 4th hour, turn on the broiler in the oven. Broil the pork belly until it crisps. Keep a close eye on the crispy pork skin, as it will scorch very quickly — much more quickly than the skinless pork belly.

Step 7

Serve hot and enjoy!