Pork belly
Five spice powder and salt and pepper on meat side. Dry skin and prick all over with point of knife. Rub over with vinager. Cover in 3-5mm of rock salt.
Cook for hour at 180 c.
Then rub salt off. Get rid of tin foil. Back in under grill on a low rack for 30mins.
THE best crackle on pork belly.
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