Put the pork in a tupperware or zip lock bag. Pour salt and sugar, rub on both sides and let marinate overnight. Pre-heat oven to 350 degrees. Meanwhile rinse the pork belly under cold water, pat dry and lay in an aluminum tray (I use one with raised ridges to allow the fat to drip away from the meat instead of burning underneath it), and cover with foil.
Put in the oven for 1 hour and 45 minutes. Turn the meat over every 30 minutes to prevent from burning. Lastly, turn the heat up to 450 and with the fat facing up, remove the foil and cook for 15 minutes. The fat should pop and bubble, that’s exactly what you’re looking for. Sprinkle with salt, cut in cubes and serve.
Pork belly is great with gravy, a little mustard, with vegetables, mashed potatoes, and amazing with a baguette or chinese steamed buns.