1. Mix the rub ingredients thoroughly in a blender
2. Score the belly on the diagonal through the skin, then rub the mix into the belly both sides and ends. Wrap tightly in plastic wrap and let it cure for 36 hours
3. Quickly and lightly rinse the belly and pat it completely dry, leaving most of the rub on it
4. Preheat oven to 325 degrees and place the belly in a large baking pan fat side down with enough room to add the potatoes later.
5. Baste the belly in its own rendered fat every 30 minutes for 3 hours, then test with a cake tester. If there is no resistance proceed to the next step
6. Increase oven heat to maximum temp of 500 degrees and continue to bake for 2-3 more minutes
7. Turn the belly over, baste it then broil until the top is golden brown – less than 5 more minutes. Watch it carefully to prevent burning
8. Remove from the oven and rest for about 5 minutes and cut into serving size pieces

Best to serve immediately, but you can make this ahead of time and re-heat.

1. Remove from oven
2. If belly is not uniform height, place a hotel pan on top and weight it down
3. Place in refrigerator and cool down completely overnight and serve the next day
4. Slice into serving size pieces
5. Place in cast iron pan on medium heat to sear and re-heat

Roasted Potatoes

1. Toss the potatoes in olive oil and season liberally with kosher salt and black pepper
2. Arrange the potatoes around the pork belly in the baking dish about an hour before the belly will be done.
3. Baste the potatoes in the rendered fat after 30 minutes and remove with the pork belly when it is finished