• 1.5 kg pork belly, skin-on
• 1 tbsp sea salt
• 1 tbsp olive oil
• 2 tsp finely chopped fresh thyme or rosemary (optional, for seasoning)

1. The day before cooking, place the pork belly skin-side up on a rack in your sink. Pour a kettle of boiling water evenly over the skin and then pat dry with paper towel. Place the pork belly on a rack set over a tray and leave it uncovered in the fridge overnight to dry out.
2. Preheat the oven to 250°C (or 230°C fan-forced).
3. Remove the pork from the fridge and pat the skin dry again. Rub olive oil over the skin and sprinkle generously with sea salt. For added flavor, sprinkle finely chopped thyme or rosemary over the meat (optional).
4. Place the pork belly skin-side up in a roasting pan. Roast in the preheated oven for 30 minutes, or until the skin is golden, puffed, and crackling.
5. Reduce the oven temperature to 160°C (or 140°C fan-forced) and continue roasting the pork belly for 1.5 to 2 hours, depending on the thickness of the meat, until it is tender and juicy.
6. Remove the pork belly from the oven and let it rest for at least 15 minutes before carving.

Tip: Don’t skip the overnight drying step—it's the secret to perfectly crispy crackling every time!