Salt the skin of the pork belly, to draw out the moister.

Create a tinfoil tray, with a cooking paper base and place the pork belly in the tray.

Fill the tray with the hoisin marinade up to the top of the meat, do not cover the skin.

Let marinate for 2hours and the skin to dry out.

Pat the skin dry and remove excess salt, pre warm over to 140 celcius

Place the pork belly in the oven and cook for 2.5 hours, then crank the temperature up to 200 and put on fan grill for the crispy skin approx 10 to 15mins.