Heat your oven to 275 degrees
Pat the top of the pork belly dry
With a sharp knife score the skin of the pork belly with straight lines 1/2 inch apart down it's length.
Rub the pork belly with salt, rosemary and garlic powder.
Line a roasting pan with foil and place the pork belly skin side up in the roasting pan
Pour 1 cup of water into the bottom of the pan, avoid pouring the water on top of the roast
Cook for 2 and a half to 3 hours until the pork is tender
Add more water to the pan during cooking if it gets dry
Cook the grits separately according to package directions
Remove two tablespoons of fat from the pan of the pork belly and put the rendered fat into a skillet
Increase the oven temperature to 450 degrees
Return the pork belly to the oven and cook for 5-10 minutes more for the skin to pop and crackle. You must watch this closely and be sure to have the vent on if it starts to smoke. Remove from the oven if it gets too smokey, use your best judgement an be safe.
Slice the onion and pepper into 1/4 inch slices and cook in the rendered pork fat until softened
Add the flour into the pan with the onions and pepper and cook, stirring for 5 minutes
Add the chopped garlic and cook for 30 seconds more
Pour the chicken stock into the onions and peppers and cook for 2-3 minutes, until thickened.
Remove the pork belly from the oven and let rest for 10 minutes
Slice the pork belly along the scores you made at the beginning of the process and serve over the grits with the gravy. Garnish with chopped green onions