Pork belly, skin on, in a roasting pan, with foil on top.
cider (enough to cover the pork)
1 tblspoon sugar (less if using a sweet cider)
1/2 tsp salt
tightly wrapped, cook the pork for about 5 hours in a low oven (160c).
Take the pork out of the stock and into a plastic bag. but the pork between 2 chopping boards with a weight on, so that it cools perfectly flat. It’ll keep in the fridge for several days.
When you need it, you can cut a piece of pork and roast for 15 mins in a hot oven. The skin will crisp up and bubble (crackling) and the meat warm through again. serve immediately.