Slow-Roasted Crispy Pork Belly with Perfect Crackling

Slow roast: Place the tray in the oven and roast for 2 1/2 hours. After the first 1 1/2 hours, briefly remove the tray and tighten the foil around the pork (as the meat will have shrunk). This keeps the rendered fat level high around the meat, keeping it moist while the skin dries further.

Increase the temperature: Remove the pork from the oven and increase the oven heat to 240°C (465°F).

Level the surface: Remove the pork from the foil and place it on a wire rack set over a tray. To ensure the crackling browns evenly, use small balls of scrunched-up foil tucked under the meat to prop it up so the skin surface is perfectly horizontal and level.

Crisp the crackling: Return the pork to the high-heat oven for 30 minutes. Rotate the tray after 15 minutes to ensure even browning. If certain spots are darkening too quickly, cover them with small patches of foil. Note: This stage can be smoky, so ensure your kitchen is well-ventilated.

Rest the meat: Remove the pork from the oven and let it rest for 10 minutes before slicing. This allows the juices to settle, ensuring the meat stays succulent.

Slice and serve: Use a sharp serrated knife to cut the belly into 2cm (4/5") thick slices. Serve with apple sauce, cauliflower puree, or a rich vermouth jus for a fine-dining experience.