Divine Pork Belly

Preheat the oven to 150 °C (traditional top and bottom heating), place the rack in the middle position.

Choose a high roasting pan that fits the meat snugly, line the bottom with baking paper.

Season the meat on all sides with fine salt. Add herbs (fresh sage, rosemary, or thyme can be used). If you want to keep the skin on the pork belly, roast it skin-side down. If you remove it, then roast it with the remaining fat-side up. Cover loosely with aluminum foil to allow steam to escape. Roast for at least 3 hours, 4 hours are better.