1. Use a sharp knife or needle to stab the
skin of belly pork to half a cm deep, as close to each other as possible.
2. Rub salt and pepper on all sides. Bake,
skin side down at 220˚C for 15 minutes, turn upside down and bake at 220˚C for
around 30 minutes until the skin bubbles up and becomes 'crackling'.
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