I often hear people say that they just don't know how to cook pork belly and how to get the crackling. So, here are five easy steps to perfect belly.
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Take a 400-500g piece of belly, remove the wrapping, score it with a sharp knife. Dry with kitchen paper and apply sea salt to the skin. Place in the fridge for at least an hour.
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Remove from the fridge and pat dry. Season with salt, pepper and a herb mix, we used 1 tsp fennel seeds and 1.5 tsp coriander seeds (lightly smashed).
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Place on a tray and put in the top of the oven at 220C. After for 30 mins turn the heat down to 180C and cook for a further 90 mins (until the juices are clear).
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You now have perfect belly and crunchy crackling, but, if the crackling needs a bit more snap then simply turn the oven back up to 220C and cook for a few more minutes until you are happy.
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Rest the meat for 20 mins (have a glass of wine) and then enjoy
