Step 1

Combine kosher salt, ground black pepper, coriander and fennel seed (if using) into a small bowl.

Step 2

Place pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat) and rub all over with the dry rub.

Step 3

Wrap in plastic wrap and place in the refrigerator for 24 hours.

Step 4

Preheat oven to 450 degrees F.

Step 5

Place pork belly in a large cast iron skillet, fat side up.

Step 6

Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through.

Step 7

Drop temperature to 250 and cook for another 40-60 minutes.  Feel free to baste one more time.

Step 8

Remove from oven and let cool.

Step 9

You can serve immediately OR after it cools you can wrap in in plastic wrap or foil and place in the refrigerator. The next day, cut into thick slices and sear on both sides before serving, warming the pork belly through.

Step 10

Serve alone, with some Braised Bok Choy or in some yummy Pork Belly Ramen!