This recipe makes a perfect centerpiece for a celebration meal.

Note, for extra crisp pork crackling, the day before you cook the pork, place it rind side up, uncovered on a rack in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.

Tip: This crust is also delicious served on a rind less loin roast or onto individual cutlets prior to baking. Courtesy of Scottsdale Pork

Tip: The dryer the rind, the better the crackle. To achieve great crackling, getting the oven temperature right is critical. We recommend using an oven thermometer to check the temperature. Courtesy of Australian Pork

Tip: For extra crisp pork crackling, the day before you cook the pork, place it rind side up, uncovered on a rack in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting. This recipe is perfect for Christmas day. Courtesy of Australian Pork

Note, for extra crisp pork crackling, the day before you cook the pork, place it rind side up, uncovered on a rack in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting. Tip – it’s best to remove the netting from the pork as once cooked the netting can make it difficult to carve and keep the crackling intact. Tip – if you don’t have a mortar and pestle, place the fennel seed mixture in a small snap-lock bag and gently crush using a meat mallet or rolling pin. Courtesy of Australian Pork

Tip: Once the pork crackling is golden brown, cover loosely with foil to prevent it burning. For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting. Courtesy of Australian Pork

Courtesy of Australian Pork

Courtesy of Australian Pork

Tip: For best results, dry the pork belly with paper towel. Place pork, rind-side up and uncovered, on a tray in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting. Courtesy of Australian Pork

This delicious pork belly dish can also be served as a main meal when teamed with an Asian salad and steamed jasmine rice. Tip: For the best crackling, place the pork belly skin side-up onto a tray lined with baking paper and refrigerate overnight to dry out the rind. Remove the pork belly from the fridge 1 hour before scoring the skin. Courtesy of Australian Pork