Method

10 minutes prior to cooking take pork belly out and leave covered on bench.

Heat Oven to 200 "C"

Fill Kettle with water and set to boil

On an oven tray cover in a small amount of olive oil and add onions, crushed garlic cloves and a few caraway seeds.

Uncover the pork belly and with a sharp knife piece the fat along the entire length to give an appearance of corn rows in a field. ( You can't over piece)

Spread a small amount of olive oil over the pork belly and cover with salt, remember the trick to getting this right is making sure we have the salt rubbed into the layer between the fat and the pork.

when the belly has been completely covered in salt add to oven tray and sit it nicely on top of the onions, garlic and caraway seeds.

Now pour the boiling water over the meat and fill the tray until it is about half way up the side of the pork belly

Add another layer of salt to the pork fat on the meat and place the tray into the oven.

Cook uncovered for 45 minutes and then lower the temp to 180"C" for another 45 minutes, once the internal temperature reach 65"C" increase the temp of the oven to 220"C"  for 15 minutes or until the crackle has completely formed.

Allow pork belly to cool for 10 minutes prior to slicing.

Things to remember before you raise the temperature to 220"C" ensure their is still water in the bottom of the oven tray, if not add more this will prevent the pork from becoming dry and will prevent onions and garlic from smoking.

Cooking times will vary oven to oven and will also depend on the size of the meat you are cooking.