Once the pork skin is crisp and golden after an hour, remove the meat and tip off all of the remaining fat into a heatproof bowl.
Now pour the glaze over the meat and return to the oven for 15 minutes or so.
Remove from the oven and let the belly rest on a warm serving plate. Set the tin over a medium heat and let the remainder of the glaze in the tray reduce to a slightly sticky sauce – don’t over reduce as it will end up being too thick and salty.
Carve the pork belly down the score lines made earlier and arrange the meat on a warm plate.