1-Preparation: Getting crispy crackling on pork belly doesn’t have to be tricky it’s all about the right steps and a bit of patience. Start by prepping your pork belly the night before for the best results, ensuring that golden, crunchy top everyone loves. Follow along, and you’ll have a dish that’s tender inside and perfectly crisp outside.

2-Drying the Pork Belly: First, dry the pork belly skin overnight in the fridge uncovered to lock in that crispiness; if you’re short on time, pat it dry thoroughly instead. Preheat your oven to 140°C (285°F) and get ready to season. This initial step sets the foundation for a melt-in-your-mouth texture.

3-Seasoning and Wrapping: Next, season the flesh side with 1 teaspoon olive oil, 1/2 teaspoon salt, black pepper, and optional fennel powder, rubbing it evenly over the flesh and sides. Wrap the pork belly flesh side with two sheets of foil to form an open box, leaving the skin exposed for that confit effect. Pat the skin dry again, rub with the remaining 1/2 teaspoon olive oil, and sprinkle the remaining 1/2 teaspoon salt over it evenly.

4-Slow Roasting and Finishing Touches: Place the pork belly on a tray and slow roast in the oven for 2 1/2 hours. After 1 1/2 hours, tighten the foil to keep in the moisture and fat, helping the meat stay juicy. Once the slow roasting is done, remove the foil and set the pork belly on a rack over a tray or prop it with foil balls to keep the skin level and horizontal.

5-Final Roasting and Serving: Increase the oven temperature to 240°C (465°F) and roast for a final 30 minutes, rotating as needed until the crackling is golden, puffy, and crispy. Use foil patches to protect any spots that brown too quickly. Finally, rest the pork belly for 10 minutes before slicing into about 2 cm thick pieces and serving with sauces like apple sauce, vermouth jus, or mustard.