How To Cook Crackling Pork Belly

1-1.5 kg pork belly
1 tbsp rice bran oil
1 tbsp salt
SIDS SALT & PEPPER

Preheat the oven to 230˚C with one oven rack in the middle and another about 10 cm under the broiler, if it's on top of your oven.
Prepare the pork belly by scoring the skin with a very sharp blade. (I used this inexpensive utility cutter and it worked perfectly.) You want to cut lines through the skin, about 1 cm apart all the way across the pork belly, without cutting too much of the fat and exposing the meat. There should be stripes across the whole belly where you have scored the skin. Place the scored pork belly on a large baking sheet or roasting pan, preferably with a wire rack underneath the pork.
Drizzle the pork with oil and rub it all over both sides of the meat. Sprinkle with salt, taking care to generously rub it into the slits you've made on the skin. Sprinkle with SIDS SALT & PEPPER. Place the pork on the middle oven rack and roast for 30 minutes. Reduce the heat to 160˚C and roast an additional 25 minutes per 500 g. For a 1.25 kg roast this is approximately an hour more. Test the roast by poking a skewer into it and seeing if the juices are clear or still milky white.
Increase the heat to broil and move the roast to the oven shelf under the broiler. Set a timer and broil the roast for 60 seconds, check it and broil an additional 30 seconds, but only as needed! When all of the skin has bubbled up and is puffy, crackling, and golden brown. Remove from the oven and let the meat rest for 5-10 minutes before slicing. Enjoy!