Pat the pork belly dry with paper towels
Score the skin or fat if desired
Season with salt and any preferred spices
Refrigerate uncovered for several hours or overnight if possible
Preheat the oven to the desired temperature
Place the pork belly on a rack over a baking tray
Roast until the skin is crisp and the meat is tender
Baste with rendered fat if needed
Rest the pork belly before slicing
Slice and serve