Low and slow is the way to go.
Preheat your oven to 225F. Place vegetables and herbs in Dutch Oven and place pork belly on top. The vegetables will help shield the pork belly from sticking to the bottom of the pan.
Add the liquids to the pot and cover with lid. Put the Dutch Oven in the oven and let cook for 16 hours.
Remove from the oven and let the pork cool in the juices, or cuisson.
Remove pork belly from the pot at room temp. Strain out the vegetables and herbs but keep the cuisson liquid. Press the pork belly overnight.