1 pound pork belly
3 teaspoons kosher salt
1.5 teaspoon freshly cracked black pepper
2 teaspoons brown sugar
1 tablespoon dried herb mix (dried basil, thyme, rosemary)
Score skin of pork belly with a sharp knife, taking care to not cut too deeply into the meat. Season with salt, black pepper, sugar, and dried herbs. Set aside.
Line a baking sheet with aluminum foil. Set a wire rack on top of the baking sheet. Place pork belly on top of wire rack.
Preheat oven to 450°F.
Place tray into oven and roast pork belly for 25-30 minutes. Reduce temperature to 325°F. Continue roasting for 20-25 minutes.
Remove from oven and cover with foil. Rest pork belly for 25-30 minutes.
Carve meat and serve.