Score the skin side of the 1.5kg center cut pork belly in 1cm by 5cm increments. Mix 30g salt and 30g dark brown sugar together and apply to the bottom and sides. Apply 5g salt to the skin side. Place on a pan with a rack to dry in the fridge for 12 hours. Place in a 250°F oven for 2.5-3 hours or until the internal temperature reaches 195°F. Once cooked, transfer the pork skin side up to a plate and transfer rendered fat into a measuring cup. Rest the meat and allow the oil to cool to room temperature. Place the pork skin side down in a skillet with the oil and crisp up on medium-low to medium heat until the skin is nice and crispy. Total time: 3h 20m