Carefully remove the hot glass baking dish from the oven and set it on a heatproof surface. Arrange the pork belly cubes in a single layer, skin side up as much as possible, leaving a little space between each piece so the hot air can circulate.
Place the dish back in the oven and roast for 25–30 minutes, until the fat has started to render and the meat is turning a rich amber color.
Without removing the dish, increase the oven temperature to 450°F (230°C) and continue roasting for another 15–25 minutes, or until the skin is puffed, blistered, and deep golden, and the meat is sizzling and crisp around the edges. If your oven has hot spots, rotate the dish halfway through this time.
When the pork bites are crisp and the skin looks like crackling, carefully remove the dish from the oven. Let the pork rest in the hot fat for about 5–10 minutes; this helps the juices settle and the skin stay crisp.
Use tongs or a slotted spoon to transfer the pork bites to a serving plate or leave them right in the glass baking dish. Spoon a little of the rendered fat over the top if you like extra richness. Serve hot while the skin is still crackling.
Variations & Tips
