How to make Pork Belly with Perfect Crackling

This is the pork belly technique to have on repeat—a cold fridge and a hot oven do most of the work. The secret? Dry the skin overnight, score just the fat, and finish with a fierce blast of heat. The result is a blistered, glassy crackling and juicy meat beneath. Remember to rest it after cooking, there's no way around it. This roast pork belly with crackling technique involves no complicated marinade, no tricks. It's all about timing and technique done right.