Imagine a slab of succulent belly pork, its golden, blistered skin crackling with every bite. Beneath that crisp layer lies tender, juicy meat, marbled with just enough rich fat to melt on your tongue.

Start by scoring the skin, carving it into neat strips that will soon become a crispy, crackling perfection. Rub olive oil all over the meat and season generously with sea salt, black pepper, and perhaps a bit of crushed garlic for that savory depth.
Roast low and slow at a gentle 140°C (285°F) for a few hours, allowing the meat to slowly tenderise, the fat rendering down to add flavor and moisture and the skin starts to crisp and bubble, forming the most irresistible crackling.
The real showstopper, the final 30 minutes. Turn up the heat to 240°C (465°F), and within moments, that golden skin transforms into a crunchy, puffed-up masterpiece. The meat underneath will melt in your mouth & is juicy and full of flavor, while the crackling is crisp & light.

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