For really crispy skin, leave the pork belly skin-side up uncovered in the fridge for a day or two. Dry skin crisps up much better.
While you’re doing that, it also helps to salt the skin and periodically dry it with a paper towel as you see moisture coming to the surface. Great-looking recipes posted above and I look forward to trying them!
I love pork belly and make it a few different ways.
You can just do the classic dry roast in the oven with salt, pepper, garlic/onion powder. Basically a texas brisket rub. Tons of recipes online for that style and super simple. I think I do something like an hour at 350, then drop to 300 for 3 hours, then finish under the broiler to crisp the skin. Some recipes reverse that, starting off with crisping the skin instead.
If you like gravy/sauce, I love this recipe:
Emeril's New Orleans' Asian-Style Braised Pork Belly
For the above, I also like to take some leftovers and wok them up with vinegar, brown sugar, extra pepper, and smoked sesame oil. It caramelizes and crisps up the meat and gives it a different character from the soft braise.
Just recently I made pork belly burnt ends, but in the oven instead of the smoker. I glazed them at the end with a mixture of maple syrup, scotch bonnet pepper sauce, vinegar, and salt. Lots of recipes out there as well for this, I just grabbed a random one to give me rough cooking time & temp. I think I did something like 350 for an hour then 275 for 3 more hours. Reminds me I should post a pic over in the what’s cooking thread.