1.5kg pork belly
2 teaspoons oil
1 teaspoon salt
Preheat oven to 220'c. Score pork belly with a stanley knife (score through the skin till you hit the meat, and score 1cm slices this creates perfect crackling sizes). Place pork in a large baking tray. Rub all over with oil. Rub salt into scored skin. Roast for 30 minutes or until skin starts to blister. Increase oven to 250'c and Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven carefully. Rest covered with foil for 10mins.
Tip - For extra crispy cracking in the last 10mins turn oven onto grill as well as oven to crisp it up.