Adjust pork belly cooking time?

I will be making a 2.5-3kg version of Recipe Tin Eats' slow roast pork belly (here is the original recipe for a 1kg piece of pork belly).

The recipe requires the pork to be roasted at 120C (fan) for 2.5 hours and then an additional 30 mins at 240C to crisp.

As the pork belly I will be making is much larger, I am unsure of how much longer to roast it for though given it will more or less be the same thickness as a 1kg piece, I am inclined to add another 15-20 minutes while slow roasting but suspect it otherwise won't require all that much more time.

Thoughts?

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