Crackling that actually cracks, with the chutney cutting through the fat.
Pork belly is a long, slow cook followed by a short, fierce one. The chutney is not cooked into it — it goes on the plate, where its acidity does the job apple sauce usually does, only with more going on.
Method
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The night before, pat the skin bone dry, rub it with 1 tablespoon of the salt, and leave it uncovered on a rack in the fridge. Dry skin is the whole secret to crackling and no amount of oven heat will fix wet skin.
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Next day, wipe off any moisture that has drawn out and rub the skin with the oil and remaining salt.
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Sit the onions in a roasting tin, pour in the stock, and rest the pork on top, skin side up and clear of the liquid.
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Roast at 160°C (140°C fan) for 2½ hours. The meat should be completely tender when pushed with a spoon.
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Turn the oven up to 240°C (220°C fan) and roast a further 20–30 minutes, watching closely, until the skin has blistered and crackled all over.
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Rest 15 minutes on a board, not covered, or the crackling softens. Cut with a serrated knife, skin side down, and serve with the chutney on the side.
Tips
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If patches of skin refuse to crackle, cut them off and put them under a hot grill for two minutes on their own.
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The onions and pan juices underneath are excellent. Spoon them out and serve them with the meat.
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Same chutney works beside roast pork loin, a pork chop, or cold pork in a sandwich the next day.