Cover the Pork Belly with a THICK layer of salt. this it to protect the pork bellies crackle. Cook on a low oven of 160°c for 1 hour. I put my belly on a wire rack with either wine or cider underneath it. (enough to cover the base of the pan about 1 – 2cm)
After an hour, take the belly out of the oven and remove the salt. It will come off like a hard cake. Then turn your oven up to 235°c.
Once your oven has reached its temperature, put your belly back into the oven for 30 mins and just watch it crackle. (see above video)