Golden Roasted Pork Belly

Step 1 -Pat the pork belly dry with paper towels.

Step 2 -Place the pork belly onto a plate and refrigerate, uncovered, for 6 hours and up to overnight.

Step 3 -Preheat the oven to 450 degrees F.

Step 4 -Line a roasting pan with aluminum foil.

Step 5 -Allow the pork belly to come to room temperature before cooking, about 30 minutes.

Step 6 -Score the skin of the pork at 1-centimeter intervals using a sharp knife, taking care not to cut through to the meat.

Step 7 -Place the pork belly onto a large cutting board.

Step 8 -Rub the oil and the salt over the pork belly skin and into the scores.

Step 9 -Rub the entire pork belly all over with the salt-oil residue remaining on your hands.

Step 10 -Place the pork belly into the prepared roasting pan, skin-side up.

Step 11 -Scrunch up pieces of aluminum foil to prop up any thinner pieces of the pork belly and to ensure the meat is resting level in the pan.

Step 12 -Roast the pork belly until the skin begins to look crackly around the edges but not yet crunchy all over, about 1 hour.

Step 13 -Adjust the oven temperature to 350 degrees F.

Step 14 -Roast the pork belly until the skin is crunchy all over and the meat is tender, about 1 hour-1 hour 30 minutes.

Step 15 -Allow the pork belly to rest in the pan for 10 minutes.

Step 16 -Carve the pork belly into slices.

Step 17 -Serve.