Preheat oven to Gas 4-5, 180oC, 350oF.

Take the flat piece of belly, dry the rind and score deeply with a sharp knife.

Line a shallow roasting pan with two large pieces of foil. Add to this the ginger beer and sugar.

Place the belly onto the foil and tuck the foil around the joint so that the liquid is against the belly joint, but leave the top dry and exposed. Brush rind with oil and sprinkle with salt.

Open roast for about 2 hours.

Allow the joint to rest for 10 minutes before cutting.

Serve cut into thick slices, drizzle with sauce (thicken if you like) and roasted seasonal vegetables.