Take your chilled pork belly out of the refrigerator. The skin should be very dry, almost hard to the touch. It's ready to roast!
Preheat your oven. If you're using a small toaster oven like in our video, set it to 400°F (205°C). If using a full-size oven, set it to 375°F (190°C).
While the oven preheats, put together the roasting set-up. Place a roasting rack into a roasting pan. The rack will prop up the pork belly so that it's not directly touching the pan surface, which could make it burn.
Add water (0.50 cup) to the roasting pan. The water is another safeguard to prevent burning. Put the pork onto the roasting rack.
When the oven is at temperature, put the pork inside, then lower it to 375°F (190°C), or if roasting in a full-size oven, to 350°F (176°C). Roast the pork belly at this temperature for 20-25 minutes.
Then, turn the heat up to 425°F (218°C), or 400°F (205°C) in a full-size oven, and cook for another 30-35 minutes to crisp up the skin.
Check on the skin 10-15 minutes before the end of the cooking time to ensure it's crisping up and not burning. If possible, peer through the window and turn on the oven light instead of opening the oven door.
When the pork is finished cooking, very carefully remove it from the oven. Remember, there may be steam in the oven and water in the pan! Let the pork belly rest for an hour before cutting into it.
This resting period is exactly like resting a steak before cutting into it; the moisture needs time to redistribute inside the meat, so when you do cut into it, it will stay in the meat as juicy goodness instead of leaking out onto your cutting surface.
To chop it up and get it ready for serving, keep the crispy, crunchy skin side up. Approximate where you scored the meat underneath and make firm, decisive cuts following those lines. Plate and enjoy!