For thick pork belly, use a knife to cut it in the middle to make it butterfly-shaped. Place the pork belly skin side down on a large cutting board. Using a sharp chef's knife, score the meat diagonally several times at approximately 1-inch intervals. Rotate the knife 90 degrees and repeat, scoring the meat in a diamond pattern.

To make the marinade, mix everything except the pork in a bowl. Leave it in the fridge until you are ready to use it.

Use your hands to rub the seasoning mixture deeply into the cracks and crevices of the meat.

Roll the pork belly into a tight log and push it seam-side down onto a cutting board. Cut 12 to 18 pieces of kitchen twine long enough to tie around the pork and spread them evenly across the cutting board, about 1 inch apart. Place the rolled pork seam-side down on the twine. Working from the outermost pieces of twine toward the center, tie the roast tightly. Refrigerate for 24-48 hours.

Preheat the oven to 300℉ /150℃.

To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.

Select pork→ roast→ belly in the parameters list. Set the target temperature to 170℉/77℃.

Place the baking sheet with the pork belly in the oven.

To begin the process, press the start button on your phone. When the core temperature reaches 149℉/65°C, increase the oven temperature to 390℉/200°C and continue cooking. You will be notified when the pork ready to come out of the oven.

Using a pair of oven gloves, carefully remove the tray with the pork and transfer to a heat-resistant surface. Let the pork belly rest for at least 10 minutes. (The internal temperature will continue to rise.)

Carefully remove the probe.