Classic Crispy Pork Belly | Marion's Kitchen Marion's Kitchen

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.

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

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

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.

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.