Preheat your oven to 325°F (163°C) and pat the pork belly dry with paper towels before cutting it into even 2-inch pieces.

In a small bowl, combine the Wadadli spice rub, salt, dried oregano, and minced garlic to create a thick paste.

Rub the spice paste thoroughly over all sides of the pork belly chunks, ensuring they are evenly coated.

Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat and sear the pork belly pieces for about 2 to 3 minutes per side until a golden-brown crust forms.

Pour in the fresh orange juice, lime juice, and chicken broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot.

Cover the Dutch oven with a tight-fitting lid and bake in the oven for 1 hour and 45 minutes, or until the pork belly is meltingly tender when pierced with a fork.

Remove the lid and turn the oven to broil for the final 5 to 10 minutes to get the top edges beautifully caramelized and crispy before serving hot with pan juices.