Make a solid pile of hot charcoal that is about 16 inches in diameter. Place a lid stand over the charcoal. Place a 14-inch camp Dutch oven on the lid stand over the hot charcoal. Add enough oil to cover the bottom of the oven with a thin layer. Sear the fat-side of the pork belly for several minutes, until the fat renders and turns golden brown, then flip and sear the other side. Remove and set pork belly on a plate.