Score the pork belly using a very sharp knife. Lay the pork, skin-side up, on the wire shelf / oven rack on a roasting tin. Rub with oil and season with salt and pepper. This process helps the fat run out and skin to crisp. When the oven has pre-heated, transfer to the oven. Pork belly needs a combination of slow, gentle heat to tenderize the meat, plus a shorter blast at a higher heat to crisp up the skin. Cook at 160C 3 hrs using the program steps as listed. After 3 hrs, the oven will automatically change to the "Golden Touch" mode to crisp the crackling. Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork from the oven, then leave to rest for 10-15 minutes before carving. you can use the fat and juices in the GN tray for your gravy.