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Rub:
2T each:
brown sugar
salt
black pepper
1T each:
mustard powder
onion powder
garlic powder
smoked paprika
MSG (optional)
Coffee Rub or any other spices as desired.
1/2 t cayenne

Crosshatch fat side of pork belly, (take care not to cut all of the way down to the meat), lightly coat with rub, working spices in between scored fat.

Wrap in plastic wrap and let rest for 1-24 hours
Place on rack in baking pan, cover pan with foil. Roast at 350 degrees F, for 45-60 minutes, until fat has rendered. Remove foil, bake for an additional 15-30 minutes until crisp.
Remove from pan, tent with foil and let rest for 20 minutes before serving.

Sorry, no pics of the completed porkbelly. I forgot to take pics because it looked so good. I ate it.