This is a great recipe, especially when it is made with meat from pigs fattened on potatoes and chocolate waste from my factory!
As well as salting, the other key factor in achieving a crispy skin is for it to be slightly dried out and almost leathery before cooking.
To help achieve this, place the pork in a dish, skin side up and uncovered, and leave in the fridge for 24 hours.
1kg piece belly pork
1 tbsp. oil
1 tbsp. fine sea salt
1 tbsp. Chinese five-spice powder
1 large onion, thickly sliced
400ml chicken stock
7g 100% cacao. Suggestion, Venezuelan Rio Caribe 100% cacao
1 tbsp. soy sauce
4 spring onions, shredded lengthways