The man, from Melbourne. first pat the pork belly dry to remove the moisture, scoured it and salted it before placing the meat in the fridge. He left it to cool and marinate for four hours before ...

There's nothing better than tucking into the salty, crispy crackling after cooking a joint of pork, so it can be disappointing when the texture just isn't right. Striking a balance between a hard ...

Whether it’s Sunday dinner or a special occasion, this pork roast delivers golden crackling and melt-in-your-mouth meat. Learn the exact method to get it juicy inside, crispy outside — every time.