Prepare the pork belly: Preheat your oven to 450°F (230°C). Pat the pork belly dry with paper towels and score the skin with a sharp knife, making crisscross patterns. Rub the olive oil, salt, pepper, thyme, rosemary, and minced garlic into the pork belly, ensuring the seasoning gets into the cuts on the skin.

Roast the pork belly: Place the pork belly in a roasting pan, skin side up. Pour the chicken broth and apple cider vinegar (if using) into the bottom of the pan to keep the meat moist. Roast in the preheated oven for 30 minutes, allowing the skin to crisp up.

Slow cook the pork belly: Lower the oven temperature to 325°F (160°C) and continue cooking the pork belly for an additional 1.5 to 2 hours, or until the meat is tender and the crackling is crispy. If the skin isn’t crispy enough, you can broil it for the last few minutes to achieve the desired crispness.

Rest and serve: Remove the pork belly from the oven and let it rest for 10 minutes before slicing. Serve with your favorite keto-friendly sides like cauliflower mash or sautéed greens.