It’s roasted for a while. Personally:

Score your pork belly 2 directions to make diamonds. looks like OP did just horizontal for some reason (looks like OP was going for only crispy skin). Season generously and rub it in.

Slice a fennel bulb and lay across the bottom of a roasting pan. Add bay leaf, cardamom pods, star anise, fennel seed and olive oil.

Roasting pan on a hot burner to make it aromatic. Once it starts to smell good, make a well in the middle of the pan and lay the belly down fat side down. Fry until golden brown.

Flip the belly over, season (salt, pepper, fennel), and deglaze the pan with dry white wine (don’t get any liquid on the pork). Boil. Add chicken stock to halfway up the pork belly. Boil again.

Transfer to 350f oven for 2:30-2:45.

Then pull the pork to rest, siphon the excess oil, pan back on the burner, add some whole grain or dijon mustard and whisk together. Strain out the pods, Star anise and bay leaf.

I’ve made it a couple times and it’s delicious. Comes from one of Gordon Ramsay’s 10 minute hearty dinner Facebook/YouTube videos.