Directions:

1. Preheat oven to 150ºC. Place the pork belly (don't score it yet) in a snug fitting baking dish and add the chicken stock so that the stock goes up the sides to the fat but does not touch or cover the rind on top. The drier the rind, the crunchier the crackling.

2. Roast for 1 hour and then cover with foil and roast for 1 ½ hours more topping up with more stock or water if needed. Remove from the stock and score the rind with a sharp knife. Reserve the stock for gravy and place in the refrigerator.

3. Preheat oven to 200ºC and place the pork belly on a rack. Sprinkle the salt over the rind and massage it in, then roast for 40 to 50 minutes. Test the crackling with a knife: if it feels crunchy then it is done. Wipe off all of the excess salt before serving.

4. While the pork is roasting make the gravy. Remove the stock from the refrigerator, discard the layer of fat that has formed on top and set aside. Sauté the onion in the oil or butter until translucent and then add the beer and 1 cup of the stock. Simmer for 10 minutes without the lid on until it reduces. Then add sugar and season to taste.

5. Reduce heat to low. Make a slurry by mixing cornflour with cold water and slowly pour into the gravy. Stir gently and simmer until gravy thickens.

6. Seve pork with gravy and steamed greens.