Step 1: Prepare the Pork Belly : Pat the pork belly dry with paper towels. Using a sharp knife, score the skin at 1 cm intervals without cutting into the meat. Rub white wine vinegar or lemon juice over the skin—this helps it dry and crisp. Place the pork belly uncovered in the refrigerator for at least 12 hours (or overnight) to dry the skin thoroughly.

Step 2: Preheat and Prepare : Preheat your oven to 230°C (450°F). Take the pork out of the fridge and let it sit at room temperature for 30 minutes. Rub olive oil all over the pork, then sprinkle generously with sea salt and black pepper. Place the chopped vegetables in a roasting pan and rest the pork belly on top (skin side up).

Step 3: Initial High Heat Roasting : Roast at 230°C (450°F) for 30 minutes—this will start to blister and puff up the crackling.

Step 4: Slow Roasting : Reduce the oven temperature to 180°C (350°F). Continue roasting for 2 hours until the meat is tender and juicy. Check occasionally to ensure the pan doesn’t dry out; add chicken stock or wine if necessary.

Step 5: Crisp the Crackling (If Needed) : If the crackling isn’t crisp enough, increase the oven to 240°C (475°F) for an additional 10–15 minutes. Keep a close eye to avoid burning.

Step 6: Rest and Serve : Remove the pork from the oven and let it rest for 15–20 minutes before slicing. Use a sharp serrated knife to cut through the crackling cleanly.