*Slow Roasted Pork Belly*
Serves 4

If you love succulent, rich meat with magnificently crunchy crackling, this tasty dish is for you.  Cheap, easy and yet moreishly delicious!  This will grab you by the socks!

1 kg piece of pork belly, with skin still on
olive oil
sea salt and freshly ground black pepper
2 large onions, peeled and sliced

Pre-heat the oven to 160*C/325*F.  Lay the onions on the base of a fairly heavy baking dish.  (You want one with an edge)  Take your piece of pork and using a Stanley knife, score some deep heavy cuts all along the rind at 1/2 inch intervals, if it has not already been done for you by the butcher.  Cut down through the skin and into the fat, but not all the way to the meat.  Rub the skin with a little bit of olive oil and some sea salt, massaging it into the cracks.  Season the pork flesh with a bit of salt and pepper.   Place the pork on top of the onions, flesh side down and skin side up.  The onions  will act as sort of a trivet and keep the porl from touching the hot dish.  Pour a bit of water into the pan, just enough to cover the bottom of it by about 1/4 inch.  Bake for 2 1/2 to 3 hours, checking it every so often to see that the pan hasn't gone dry, and adding more water periodically.  Don't let the water touch the crackling or the meat.  At the end of that time you should have a succulent moist piece of meat and delightfylly crisp and crunchy crackling.  If the crackling isn't as crisp as you would like, turn the oven up to about 200*C/400*F and roast for a further 15 to 20 minutes to crisp it up a bit further.  Don't worry, the water in the bottom of the pan will help to keep the pork from drying out.

Remove from the oven and allow to sit for about 5 minutes.  Slice the crackling off the top and break into bits of crunchy delight and slice the meat with a sharp knife. 

You can drain all the fat from the pan and serve with the juices and caramelized onions if you wish, but I just made a tasty pot of apple pear sauce to serve with mine.