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1teaspoonSaltpouring salt or table salt - not chunky rock salt
Score the skin of your pork. Ideally you want lines about 1cm apart. Most supermarket pork is already slightly scored. If this is the case take the point of your knife and give the pork a good stab all over. You want to pierce the skin and the fat, but not go through to the flesh.
Boil a full kettle and pour all of it over the skin of the belly pork.
Dry off the skin and place the pork, uncovered, in the fridge for at 3-6 hours. Remove it from the fridge about 30 minutes before cooking.
Pre-heat the oven to 220°C/200°C fan forced/Gas Mark 7.
Rub the salt into the skin of the pork. Really knead it in, making sure every bit of the skin has been given a good massage.
Place the belly pork on a rack over a roasting tin lined with tin foil. (Or do as I do and place a rack inside a disposable roasting tin, it makes clean up as easy as opening the dustbin.)
Slide into the middle of the oven. Immediately turn the oven down to 160°C/140°C fan forced/Gas Mark 3
Roast the belly pork for 3 hours.
After this time your meat will be tender and the crackling should be nice and crisp.
Pre-heat your grill and give the pork 2-8 minutes to puff and crisp some more. Exact timings are hard as each grill is so different. My gas grill at Rickety Cottage heats up almost instantly and crisps the crackling in under 2 minutes. The electric grills in both our rental houses weren't as powerful and took at least 7 minutes.
This is not the stage to answer the phone, door or lay the table. Watch your pork. It will puff like a rice crispy! But you don't want it to burn. This 6 hour recipe has been pretty much effort free, for these 2-8 minutes it's time to work for your supper!