The best recipe I’ve read for roasting pork belly is from The River Cottage Meat Book. It instructs that you get a big piece, three to five pounds, skin on. You then score it with a sharp knife, make a dark green paste of chopped thyme and sage and garlic, rub it vigorously into the slits in the skin, over the skin, and into the meat itself, then roast the slab of belly, skin side up, on a pan with sides high enough to catch its copious and quick-running fat. The herbs and garlic seep into the meat; the belly tenderizes as it cooks.
