OK - pork belly "recipe":
600g or so pork belly with scored skin. (I got it from Waitrose.)
Marinade: 5-spice powder, salt, pepper, sugar, rice wine, mix to a paste.
The day before:
(1) Poke more holes in the skin with a skewer.
(2) Slice the other side at about 1in intervals, not all the way through, and rub in the marinade. Don't get it on skin though. See pictures here.
(3) Pour coarse sea salt on the skin. Leave it uncovered in the fridge over night.
The big day:
(1) Scrape off the sea salt. Get rid of any remainder using kitchen paper. On no account let any water near it. Brush a little oil on the skin.
(2) Stick two skewers through length-wise. This helps it hold the shape. Wrap the meat part in foil, exposing only the skin.
(3) Put in hot oven (220C) for about 1/2 hour until skin blisters. Turn oven down to 180. Cook till cooked.
(I think about 1 more hour.)
(4) Cheat step: if the skin doesn't look crispy enough put it under the grill and watch like a hawk. It will burn quite quickly. >
(5) Wait for it to cool a bit and then slice.
(6) Don't let bloody kids near it. They hoovered the bloody thing up before anyone else had a chance.