If you want to know the secret to the perfect pork belly crackle, then this is the recipe for you!
Preheat oven to 220C for at least 15-20 minutes.
Add the pork belly pieces into a bread loaf tin, you want all the meat touching together to allow the juices to stay in and so it doesn't dry out when its cooking, but all the skin/ fat exposed so it can crisp up.
Score the skin with a stanly knife (or very sharp knife) and be very careful not to cut yourself.
Rub the seaweed salt into the skin evenly.
Then mix the apple cider vinegar or lemon juice with the olive oil and paste it onto the skin using a pastry brush.
Pop it into the oven and roast on 200-220C until the skin is crispy and bubbly. It should take between 35-45 minutes depending on your oven.
When its ready, remove from the oven and serve with roasted veggies or a fresh salad.