Honey Mustard Pork Belly

Ingredients serves 4
1kg Pork Belly
500ml liquid chicken stock
2 tablespoons seeded mustard
2 tablespoons soy sauce
1/2 cup honey
1-2 stalks spring onion chopped
rock salt to dry pork skin

Method
First score pork belly through skin only not into fat or ask butcher to do it for you
make a bed of rock salt and lay pork belly skin side down
leave for 1-2 hours or overnight to dry skin out.

Flip it over and pat dry with paper towel
Preheat oven to 230 celcius or 446 farenheit
Cook skin side up for 30-40 minutes or until skin is crispy, golden and bubbles are showing

while this is happening mix all other your ingredients together
reduce heat to 140 celcius or 284 farenheit
pour liquid underneath pork (DO NOT POUR OVER SKIN)
until liquid reaches 3/4 way up height of pork
cook at this temperature for 2 hours adding more liquid if necessary

When cooked add reduced liquid to a small pot and reduce to about half to make a sauce
serve with vegetables of your choice with sauce on side or over pork.