Crispy Pork Belly | Perfect Light Crackling

Step 1

Simmer the pork belly skin side down in water for 2-4 minutes, then dunk it into cold water to cool.

Step 2

Once the belly is cool remove from the water and pat the belly dry.

Step 3

Using toothpicks, a fork, or a jacquard pierce the skin of the pork all over (see pics for depth)

Step 4

Evenly cover the belly in salt and rub the salt into the skin side a little, I used around 6g for a 500g belly.

Step 5

Now rub 10-20ml of vodka onto the skin.

Step 6

Leave the belly to dry brine for 12 to 24 hours.

Step 7

Once brined roast at 170c 340f for around, until the internal temp reads 80-85 c (176-185F).

Step 8

Remove the belly from the oven and raise the temperature to 250c, 480f.

Step 9

Once the oven is hot place the belly back in until the crackling has puffed.