Step 1

Nestle the pork belly in a roasting pan or dish.  Sprinkle/coat the pork belly liberally with the salt, sugar and black pepper. Alternatively, you can also mix together the salt, sugar and black pepper in a small bowl and rub the mix all over the pork. Cover with plastic wrap and keep in fridge for at least 6 hours but no longer than 24 hours.

Step 2

Preheat your oven to 450F. Discard any liquid that accumulated in the baking dish. Place the pork belly in the oven, fat side up, and cook for 35 minutes. Next, turn the oven temperature down to 250F and cook for another 30 to 45 minutes, or until the belly is tender - "it shouldn't be falling apart, but it should have a down pillow-like yield to firm finger poke." Remove the pan from the oven and transfer the belly to a cutting board. Allow the belly to cool slightly. Slice and enjoy!*