For anyone interested, here's what I did. The pork belly I bought was pre-cut into strips about 4cm wide, and sadly there was no skin. I used salt and spices on the sides and bottom, and for the fat cap scored it and used salt only. 45 minutes in the oven at a high temp (500f) and then abut 2.5 hours at a low temp (275f).
It was fantastic. Rich and fatty. Tender and juicy. I will definitely make again.
I paired it with a fantastic cauliflower mash: chopped half an onion and then caramelized in generous portion of butter. Garlic (2 cloves) added near the end. Chopped and steamed a head of cauliflower until tender. Blend the onion/garlic butter, cauliflower and a splash of whole milk. Return to saucepan to heat and then stir in half a cup of grated parmesan.