Crispy Pork Belly with Murray River Salt

The key is getting the pork skin as dry as possible. Leaving the pork belly uncovered in the fridge for 48 hours helps remove moisture from the rind. Before roasting, pat it dry again, score the rind, brush with olive oil and season generously with salt.

Salt helps draw moisture from the surface of the pork rind, which is important for achieving crisp, golden crackling. It also seasons the pork and enhances its flavour as it cooks.