Perfect Crispy Pork Crackling Guaranteed

I know this is a huge statement! But it is true, this recipe has never let me down, the meat is always tender and the skin hella crispy

Everyone needs one dish, one show stoping dish that is talked about well after the event

Mine just happens to be my pork belly with crispy crackling - it's the dish the my father in law asks me how I get the skin so crispy every time, the dish my bf keeps hyping up to his friends and extended family. I literally met my sister in laws, sister in law and the second thing she said to me was, so I hear you make an amazing pork pork belly

So with Christmas fast approaching, I thought it would be the perfect opportunity to share this recipe with you. I promise you will thank me later!

Ingredients

Pork belly

Salt

Vegetable oil

Brown onions

Recipe

1. in a diamond pattern score the pork belly SKIN, making sure not to go too deep...just enough for there to be a slit for the salt to settle into.

2. Liberally cover the pork skin in salt and then set aside with a tea bowl covering. I personally usually leave it on the kitchen bench for an hour or so, but you can place it in the fridge for up to 4 hours if you wanted.

3. Pre-heat oven to 180 degrees fan forced

4. Once the pork has rested for a minimum of 1 hour, pat dry with paper towel and result.

5. Lining the tray with baking paper, flip the pork belly SKIN SIDE DOWN onto the tray and cook for 1 hour. I like to rotate the tray every 20-30 minutes in case there is a "hot" spot in the oven

6. Cut your brown onions into large wedges. We will be using this to prop the meat off the tray and also for an added flavour (you can use a roasting rack instead if you prefer)

7. Once the 1 hour is up, take your pork belly out of the oven and remove from the tray. Place the onion wedges in the centre of the tray close together and return the pork belly this time SKIN SIDE UP.

8. Give the pork a light salting and then put back in the oven at 200 degrees fan forced for up to 1hour and 20 minutes.

9. Again I like to rotate the tray every 20 minutes so that one section of the crackling does burn. If you feel any section isn't crisping up, add a small amount of salt onto it

10. At the 1 hour mark I like to pull the pork out to check how it is cooking and how it is crisping up. Sometimes it is ready at 1 hour sometimes it take the full 1hr 20mins. Use your judgement

11. Once done, let sit for 10 minutes before slicing.

Happy eating!

If you are searching for any condiments to put with it, I highly recommend my Tamarind & Chilli Caramel!