Pat the pork belly dry with paper towels.

Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.

Rub the sea salt all over the skin and meat.

Preheat the oven to 325°F (165°C).

In a large oven-safe pot or Dutch oven, heat the lard over medium-high heat.

Place the pork belly skin-side down and sear for 5-7 minutes until the skin is golden and crispy.

Flip the pork belly and sear the other side for an additional 5 minutes.

Remove the pork belly from the pot and set aside.

Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom.

Add the chicken broth.

Return the pork belly to the pot, skin-side up, ensuring the liquid does not cover the skin.

Bring the liquid to a simmer, then cover the pot with a lid.

Transfer the pot to the preheated oven and braise for 2 hours.

After 2 hours, increase the oven temperature to 425°F (220°C).

Remove the lid from the pot and continue cooking for an additional 30 minutes, or until the skin is crispy and crackling.

Carefully remove the pork belly from the pot and let it rest on a cutting board for 10 minutes.

Slice the pork belly into portions and serve with the cooking liquid.