Step 1: Preheat your oven to 400°F (200°C). Pat the pork belly thoroughly dry with paper towels. If the skin isn’t scored, carefully score it in a crosshatch pattern, about 1/4-inch deep, without cutting into the meat. Season generously with salt and pepper, making sure to rub salt into the scored skin.
Step 2: Place the seasoned pork belly, skin-side up, on a wire rack set over a sturdy baking sheet. Roast in the preheated oven for 30 minutes to render some fat and start crisping the skin.
Step 3: While the pork belly roasts, prepare the brussels sprouts. In a large bowl, toss the halved brussels sprouts with 2 tablespoons of olive oil, salt, and pepper until well coated.
Step 4: After 30 minutes, reduce the oven temperature to 375°F (190°C). Carefully remove the baking sheet from the oven. Arrange the seasoned brussels sprouts around the pork belly on the baking sheet. Return to the oven and continue roasting for another 40 minutes.
Step 5: Meanwhile, prepare the maple glaze. In a small saucepan, combine the maple syrup, apple cider vinegar, soy sauce, and minced garlic. Bring to a gentle simmer over medium heat and cook for 5-7 minutes, or until the glaze slightly thickens.
Step 6: After the additional 40 minutes of roasting, remove the baking sheet from the oven. Brush a generous amount of the maple glaze over the pork belly skin and meat, and toss the brussels sprouts gently with the remaining glaze. Ensure everything is well coated.
Step 7: Return the baking sheet to the oven and roast for a final 15-20 minutes, or until the pork belly skin is deeply golden and crispy, and the brussels sprouts are tender-crisp and caramelized. If the pork belly skin isn’t crisp enough, you can increase the oven temperature to 425°F (220°C) for the last 5-10 minutes, watching carefully to prevent burning.
Step 8: Once cooked, remove the pork belly and brussels sprouts from the oven. Let the pork belly rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring tender meat. Slice the pork belly into portions and serve immediately with the glazed brussels sprouts.