Pat the pork belly dry. Using a sharp knife, score the skin in parallel lines, cutting through the skin without cutting deeply into the meat.

Season the pork belly generously with salt and freshly ground black pepper.

Preheat a smoker to 225–250°F (107–121°C). Place the pork belly on the smoker skin-side up and smoke uncovered for approximately 2 hours.

While the pork is smoking, combine the chicken stock, onion, garlic, bay leaves, thyme, Worcestershire sauce, and vinegar in a foil roasting pan.

After 2 hours of smoking, transfer the pork belly to the foil pan, keeping the skin above the braising liquid. The liquid should surround the meat without submerging the skin.

Cover the pan very tightly with aluminum foil and return it to the smoker, or transfer it to a 275–300°F (135–149°C) oven.

Braise for approximately 2–3 hours, or until the pork belly is extremely tender. A probe or thin knife inserted into the meat should slide through with very little resistance.

Remove the pork belly from the braising liquid and carefully pat the skin completely dry.

To crisp the skin, heat a shallow layer of neutral cooking oil until very hot. Carefully place the pork belly skin-side down in the oil and fry until the skin is blistered, puffed, and crisp. Alternatively, crisp the skin under a very hot broiler, watching closely to prevent burning.

Allow the pork belly to rest for 10–15 minutes, then slice and serve while the skin is still crisp.