PLACE belly, skin-side up, in an oven safe pan just barely big enough for it. Add enough olive oil to cover it by ½ inch and the citrus. Place in oven uncovered and cook for about 3 hours or until tender. (The citrus will caramelize and turn brown. That’s okay.) Remove belly from the oil and let it rest, for about 30 minutes. Then, place in another shallow pan, skin-side up, and crank the oven up to 500℉. Cook the belly in the oven until the skin starts to blister and become crisp, about 10 to 15 minutes longer. Remove from oven, let it cool a little, and cut into portion sizes.