You can keep the pork belly whole or slice it into two 10-inch by 1-inch by 1-inch slabs, depending on its size.

Score the skin with a sharp knife by making crosshatch marks.

In a small bowl, mix together the spice rub: kosher salt, cumin, smoked paprika, garlic powder, and cayenne powder.

Rub this spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated well.

Wrap the pork belly in plastic wrap and refrigerate for 30 minutes, or ideally overnight.

If you refrigerate it overnight, take it out an hour before roasting to let it come to room temperature.

Preheat your oven to 350 degrees F.

Place the pork belly on a baking tray lined with parchment paper or in a deep baking dish.

Roast it uncovered in a greased pan for 60 minutes, skin side up.

In a small bowl, combine the honey and dry sherry.

Baste the pork belly with this honey sherry mixture.

Lower the oven temperature to 250 degrees F and continue to roast for another 20 minutes.

Baste the pork belly one more time and keep cooking for an additional 10 minutes.

Allow the pork belly to cool slightly before slicing.