Preheat the oven to 425°F (220°C)
Pat the pork belly dry with paper towels
Score the skin or fat in a crosshatch pattern
Rub with salt and any desired seasonings
Place the pork belly on a rack in a roasting pan, skin side up
Roast for 30 minutes
Reduce the oven temperature to 325°F (165°C)
Continue roasting for 1.5 to 2.5 hours, until tender
Check for doneness with a fork or thermometer
Increase the oven temperature to 450°F (230°C) for 10 to 15 minutes to crisp the skin
Remove from the oven and rest for 10 to 15 minutes
Slice and serve