Twice cooked pork belly with red chilli oil.
Simmer the whole belly in a Chinese master stock until tender, cool, then score the skin and rub in salt.
Dry overnight in the fridge uncovered, then roast the next day in a hot oven until skin crackles (you may need to use the grill to help).
Slice into portions with a sharp knife and spoon over chilli oil - Laoganma is a good brand, or make your own. Serve with rice and greens.