Crispy Pork Belly

Previous day

1. The day before you roast the belly, pat it dry and score the skin.

2. Rub the non-skin sides with your seasoning of choice.

3. On the skin side only use salt, but be generous.

4. Lay the belly, skin side up on a grill/baking rack over a dish to catch any dripping.

5. Refrigerate overnight

Roasting day

1. Place the belly in a foil tray (easily made out of tinfoil)

2. The meat must be below the edge of the tray and the skin must be level (if the skin is not level, use a few bits of extra foil scrunched into balls to elevate the lower bits).

3. Pour in enough apple juice so that it reaches just below the skin.

4. Roast at 140°C for 2 hours and 15 minutes, making sure to constantly top up the apple juice so that meat (not the skin) is covered by the juice. As the meat shrinks, the foil tray can be tightened against the meat so that you don't need too much apple juice.

5. Roast at 200°C for the next 30 minutes, making sure to top up the apple juice.

6. Grill on high until the skin has evenly crackled (this will happen quickly under the grill, so don't walk away).

7. Rest for 15 minutes and serve.