It's hard to believe how easy it is to make a really good, crackly pork belly. Just a few ingredients and a little know-how, and you'll have a fun appetizer or nice main dish in no time at all. Try and make sure the skin portion of the belly is on one plane so it crackles evenly under the broiler. I find that stacking the vegetables just right and making a make-shift roasting rack really does the trick here. And if it's not perfect - no worries - it will still be delicious.
Rub all sizes of the pork belly with salt and pepper.
Score the skin of the pork belly into thin strips. I find that using a serrated knife works well.
On a sheet pan, arrange the vegetables into a formation where the pork belly, when laid on them, is flat on the top. This will shift a little while roasting, so stand by with tongs and a fork (and potholders) to adjust as needed.
Rest the pork belly on your make-shift roasting rack. Brush the top of the pork belly with olive oil.
Roast at 400°F for 45-50 minutes on the lowest rack of your oven.
After the initial roast, brush the skin of the pork belly with olive oil and sprinkle on a little more salt. Move the oven rack to the highest point where the roast will still fit under the broiler.
Broil until the skin is as golden and crackly as you'd like it to be. About 15 more minutes.
Be sure the internal temperature of the pork roast is at least 145°F (63°C).
Serve this pork belly in any way you'd like it. I actually prefer it as a type of appetizer, by slicing the bits off piece by piece and enjoying the crackling goodness of it. It's so rich, it's really one of those things that is best served in little bits and bites.