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1
Adjust oven setting to broil.
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2
Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
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3
Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
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4
Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
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5
Reduce the oven temperature to 300u00b0F.
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6
Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
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7
Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
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8
While the pork is braising, prepare the glaze.
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9
Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
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10
Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
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11
Remove the pan from the oven and let the pork cool slightly in the braising liquid.
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12
Adjust oven setting to broil.
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13
Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
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14
Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
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15
Drizzle pork belly generously with any remaining glaze and serve immediately.
