Salt and pepper pork belly with perfect crispy crackling

Step 1

Pre-heat the oven to 220°C/430°F and place a wire rack in a roasting tray.

Step 2

Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.

Step 3

Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.

Step 4

Place the pork belly on the wire rack and place the tray in the oven.

Step 5

Roast the belly for 30 minutes at 220°C/430°F then turn the temperature down to 160°C/320°F and allow to roast for another 25 minutes per 500g (1lb) until it reads 62°C/145°F on a meat thermometer.

Step 6

When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for at least 10 minutes but up to one hour.

Step 7

When the belly has rested, carve the meat then serve.