Rub the pork belly with olive oil and generously season it with salt and black pepper.
Carefully score the skin of the belly with a sharp knife.
Place your belly on an oven safe grill tray, to render the fat for the potatoes.
Take the heat down to 160 degrees Celsius and slow roast for about three hours, checking every now and then.
After about three hours the meat should be done and very tender, crank the oven temperature to 200 degrees Celsius to crisp up the skin of the pork until crisp and bubbly. Remove from oven and set aside.
In the meantime, add the blueberries, sugar, and water and lemon juice to a small saucepan and bring to a boil.
Simmer for about 10 – 15 minutes, until the fresh blueberries burst and caramelize. Set aside.
Blanch the potatoes in boiling water until soft.
Remove from water and transfer them to the baking tray filled with the rendered fat from the pork, gently push down with a masher until broken, season and roast until crispy and colored. Sprinkle with grated parmesan.
Serve the crispy pork belly ribs with generous helpings of compote and potatoes.