Step 1

Use the tip of a small sharp knife to poke lots and lots of holes all over the pork belly skin (as many as you can!). Place the pork onto a baking rack sitting on top of a baking tray.

Step 2

Liberally sprinkle with salt. Place uncovered in the fridge overnight.

Step 3

The next day, preheat the oven to 220°C (425°F).

Step 4

Use plenty of paper towel to pat the pork belly skin until it’s completely dry. You’ll have wiped most of the salt off, so sprinkle it with a little more. Then place in the oven to roast for 40 minutes, rotating the pork after 20 minutes to encourage a more even crackling.

Step 5

Then turn the heat down to 150°C (300°F) and roast for a further 40 minutes or until the crackling is crisp all over. Remove from the oven and rest for 10 minutes before slicing. Enjoy as is with your usual roast pork trimmings, or make my meal-prep dishes: Crispy Pork Belly Banh Mi, Crispy Pork Hot & Sour Soup, and Crispy Pork Belly Dan Dan Noodles.