Pre-heat the oven to 160°c
Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).
After 2 hours, take the belly out. Keeping it in the tin, pop a smaller roasting tray (or anything flat) on top and weigh down with some cans/bag of sugar/something heavy and pop in the fridge.
Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour.
After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing. Make sure all the sides are covered. Pop back in the fridge.
After one more hour, pour the rest of the dressing over and pop in the oven for 30mins (still at 160°c).
Once the belly is ready, heat a glut of oil in a frying pan and pop each slice of belly, skin side down and fry for a couple of minutes to get the skin super crispy.
Let the pork belly rest before serving