Crispy Pork Belly

1 kg pork belly, with the pork fat scored in a grid pattern, about 1 cm across the top
2 tbsp duck fat
1 tsp SIDS SALT & PEPPER
1 tbsp Herbs de Provence

Preheat your oven to 250°C. Line a rimmed baking tray with foil and place a wire rack inside.
After you have scored the pork belly, season the meat side with about ½ of the SIDS SALT & PEPPER. Heat a heavy bottom pan over high heat and add in the cooking fat. When the fat is hot, carefully add in the pork belly. Allow to brown without moving for 3-5 minutes depending on the heat of your stove.
Remove the belly from the fat with some tongs and place on the wire rack with the fat side up. Take the fat from the pan and pour over the fat. You will see the scoring separate with the hot fat being poured over it.
Evenly distribute the remaining SIDS SALT & PEPPER. Place the pork belly in the oven for 3 hours.
After 3 hours, remove the belly from the oven. Carefully pour off some of the fat into a bowl. Pour the fat back on top of the pork belly. Evenly distribute the Herbs de Provence over the top of the pork belly and place back in the oven for 1 more hour.
After the 4th hour, turn on the grill in the oven. Grill the pork belly until it crisps. For skin-on pork belly, keep a close eye on the skin as it will scorch very quickly - more quickly than the skinless pork belly.
Serve hot and enjoy.