Crackling on Pork Belly

Score the skin in a tight crosshatch with a box cutter or sharp knife, through the skin but not into the meat. Rub salt into the cuts and leave it uncovered in the fridge overnight to dry. Roast at 160°C until the meat is tender, about two hours for a 1.5 kg piece. Then turn the oven to 240°C, or put it under the broiler, and watch it. The skin blisters and puffs in 15 to 25 minutes. Keep the skin level with foil underneath, so fat doesn't pool on top and leave chewy spots.