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I place the pork belly in a low oven of 160°c on a wire rack with white wine below. I cover the crackle in a thick layer of salt to protect it. I cook it like this for 1 hr.

 

Then I remove the salt (it becomes like a hard cake) and turn the oven up to 230°c and cook for another 30mins.

 

You can actually see the pork crackling.

 

Then serve with any sauce you may like. I like mine just as it is.