No Prep Pork Belly

Remove roughly 1kg of pork belly from any packaging and pat the rind as dry as possible with paper towels. Score the rind with a sharp knife but avoid piercing the meat.

Flip over to the meat side and season with Chinese five spice and plenty of Murray River Salt. Gently pat the seasoning in to the meat.

Flip back over to the rind side and brush lightly with white vinegar.

Season the rind generously with more Murray River Salt (don’t be shy as you can wipe off the excess before slicing later if needed).

Place on the top rack in a fan forced oven preheated to 200C for just over 1 hour.
**Keep an eye on the pork but avoid opening the oven as this will suck the heat out which is what creates the crackle.**

Once the crackle has a beautiful colour and crunch remove and allow to rest uncovered for 10-15 minutes.

Slice and serve straight away!