Well, here's how it turned out. Not perfect, but not bad for a first attempt.
We got about an 18" x 10" x 1-1/2" belly, good and meaty.
This was a group project. Above, my friend scoring the meat side. Skin side was already scored (it resisted all but the sharpest knife!) We went by a YouTube video recipe, stuffing it with orange zest, pine nuts, salt, pepper, garlic, and a number of fresh herbs & spices, plus some prosciutto .
Cooked at 250° for about 6 hours, then at 500° to crisp the skin.
Cut and served so fast, I only got a shot of the end.
Served with some sautéed brussels sprouts, and some mac 'n cheese.
According to the YouTube video we watched, there should have been a heap of rendered fat in the pan after cooking. There was only about 1/2 cup in ours, and I was concerned that it would still be fatty. Turned out there was no need to worry. The slices were nearly fat-free and cooked throughout. The skin was very crispy.
The only thing I think we would have changed would be to omit the orange zest that the recipe called for. It didn't really seem to belong in the dish. Otherwise, I think it was a winner.