Told you I was in a pork phase. So, over the past years, after a number of explosive mishaps and subsequent oven cleanings under cursed breath, I learnt a trick how you get the skin to bubble up and get crispy without running the danger of steam induced detonations. First you roast the pork belly low and slow (and I mean slow), then you prick the skin all over so fat and liquid can escape, then you let the skin side dry in the fridge for a day or so, and then all you need is a final blast of broiler heat to get meltingly tender pork belly with a crispy skin, no mess. Touch of crème fraîche at the bottom, cole slaw with jalapeno hot sauce on top. Hm, now that I think about it a hint of mustard would probably be great as well.