- Place pork belly on a plate and pat rind dry with paper towel.
- Combine KNORR Chinese Honey Soy Sauce GF and KNORR American Chipotle BBQ Sauce GF together and pour into the tray. Being careful not to get any on the rind. Place pork belly flesh-side down. Rub the oil into the rind and sprinkle with half the salt. Place in the fridge for 6 hours or overnight to marinate.
- Preheat oven to 230 degree Celsius. Pat rind dry with paper towel. Arrange onion in a roasting tray. Place pork on onion. Sprinkle with remaining salt. Place enough water in the base of the roasting tray to come up just below the pork belly. Roast for 30 mins or until the rind begins to crackle.
- Reduce temperature to 180 degree Celsius. Roast for a further 45 minutes, topping up the water as necessary. Increase heat to 210 degree Celsius and roast for a further 20 mins or until rind is crisp and golden. Set aside for 10 mins to rest. Cut into pieces.