The fat cap gets SO CRISPY between the sear and the oven time – so crispy that it’s hard to slice through. I like to turn the pork belly upside down to slice it so the crispy side is against the cutting board, allowing you to cut through it more easily. And then I serve it crispy fat side up.
The weight of the pork belly here can vary – the cook time will remain the same regardless. So don’t worry about it being 2 1/2 pounds even!