Season and rub pork belly with herbs, garlic, kosher salt and pepper.
Preheat oven to 300°F (150°C).
Roll belly into a tight log (skin on the outside). Lay twine down on cutting board in one-inch (2.5 cm) intervals. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly.
Rub the outer skin with more kosher salt. Place pork roast on a wire rack set in a rimmed roasting pan and cook for 2 hours or until pork is cooked to 160°F (71°C).
If skin is not yet deep brown and crisp, crank the heat to 450°F (230°C) and roast for 10 minutes more. Let rest for at least 15 minutes, slice and enjoy!