Crunchy Roasted Pork Crackle Recipe

Start by trimming the pork belly, removing any excess fat but leaving the skin intact. This I find gives the best texture combination of crispy skin and tender meat.

Using a sharp knife, score the skin of the pork belly. Be careful not to cut into the meat. Scoring helps the skin to puff up during roasting, resulting in that great crackling texture.

Rub the table salt, black pepper, and thyme all over the pork belly, paying special attention to working it into the scored lines. I've learned over the years that these spices complement the pork's flavor without overpowering it.

Heat the oven to 220C/Fan 200C/Gas 7. Place the pork belly, skin side up, on a rack in a roasting tray. This lets the heat circulate around the meat, ensuring that it cooks evenly.

Brush the skin with olive oil before beginning the roasting process. The oil acts as a conductor of heat and helps achieve that beautiful crispy layer.

Roast in the preheated oven for 1 hour. After roasting, lower the temperature to 180C/Fan 160C/Gas 4 and roast for another 1 hour.

Allow the pork belly to rest for 10-15 minutes before cutting into it. This keeps the juices well distributed throughout the meat, making it even more succulent.