Slow-Roasted Crispy Pork Belly

1) Take two long sheets of aluminum foil and place it in a baking dish. Preheat the oven to 150 degrees Celsius.
2) Cut the peeled onions in half and then into slices and place them on the foil.
3) Pat the pork belly dry with paper towels. This ensures that the crust will soon become crispy. In the rind, make small incisions with a sharp knife.
4) Mix the salt flakes and oil and smear the belly with them. Also rub well into the incisions. Then place the meat, sworn side up, on top of the slices of onion.
5) Then fold the aluminum foil around the pork belly, but keep the top half open.
6) Place in the preheated oven and cook for 3 hours. Set the temperature down to 140 degrees and bake for another hour. Remove from the oven and drain the juices. Keep this in a bowl.
7) Finally, before serving, put the meat back in the oven and bake at 220 ° C for another 20 minutes. This creates a crispy crust.

For the sauce:
1) Take the pork belly juices, the 1/2 cup brown sugar, 1/2 cup red wine vinegar, 3 star anise and 1/2 cinnamon stick and bring to a boil in a pan and cook until it becomes viscous in about 5 minutes.
2) Then add the juice of 1 orange, the orange peels and 1 cup of chicken stock to the mixture. Bring to a boil again and cook something. Season with salt and pepper.
3) Remove orange peel, star anise and cinnamon stick before serving.