1 kg pork belly with rind off
1 liter water
50 g sea salt
200 ml cranberry juice
250 g plum sauce
2 red chillies
150 g white sugar
Oil for frying
Score the fat on the pork belly and trim.
Combine the salt and water together and stir until dissolved.
Place the pork belly into a shallow non-metallic dish.
Pour over the salted water, cover and allow to sit in refrigerator for 8-24 hours.
Remove belly from water and pat dry.
Preheat oven to 160ºC (325ºF)
Sprinkle the fat side with a little flake sea salt and place in baking dish with the cranberry juice.
Cook in preheated oven for 1 1/2 hours.
Remove and allow to rest.
Combine the plum sauce, chillies, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
Cut the pork belly into squares.
Heat a frying pan over a medium-high heat with a little oil 1-2 minutes.
Place the pork belly squares into the pan, fat side down and sear for 2 minutes.
Turn and brown on the other side.
Drizzle over a little sauce for glaze.