Pork belly piece, bone in and skin on. Roast for 3hrs on 100ºC oven or until fat layers have rendered. For the perfect crackling only use salt on skin and not oil, and turn up the oven to 240ºC for 20 minutes at the end of your roasting time and rest for at least 15 mins before eating. Also fabulous simmered in a master stock for 2 hours and serving with steamed rice and pak choy.
Approximately 3kgs piece, on the bone