1 kg pork belly
1 tbsp olive oil
1 tbsp sea salt
Freshly ground black pepper to taste
Preheat oven to 240C. Pat dry pork belly with paper towel.
Deeply score the rind at 1cm intervals with a small sharp knife, without cutting into the meat. Leave belly uncovered in the fridge for 1 hour, or ideally overnight. This helps to dry out the rind for better crackling.
Place pork on wire rack in the sink and pour over jug of boiling water. Pat dry thoroughly with paper towel.
Rub belly with oil and salt, ensuring they penetrate the scores.
Place belly on wire rack inside baking tray and cook until rind crackles, up to 40-50 minutes.
Turn oven down to 180C and cook for 20 minutes.
Turn up oven again to 240C, to grill setting if possible, to finalise crackling for the last few minutes. let the roast rest for 10 minutes before slicing. Enjoy!