Pork crackling guaranteed crispy

Pork crackling should be crispy. If it's chewy, that's not what it's supposed to be and it's an immediate turn off.

After many moons of experimenting and humbly consulting with those who have succeeded, the recipe is now failed proof.

Get good quality piece of pork belly, preferably free range, and pungent free.

Nowadays, some grocers or butchers would score the rind. If not, it is easy to make superficial parallel cuts.

Give yourself at least 3 hours from prep to dining table. Take the chilled meat out of the fridge about 30 minutes before preparation.

1. Pour hot water on the skin. Drain.
2. Measure 1/2 cup of apple cider vinegar and pour on the skin evenly.
3. Pat dry with towel. Sprinkle pepper and spread evenly all round.
4. Rub the skin (not the meat) with a teaspoon of fine salt.

Grill in preheated 250 C oven for at least 60 mins and check if it's almost crackling.
Lower heat to 200 C and bake for another 30 mins.

Rest for 10 mins and cut into slices.
Serve with gravy, sliced shallot and ground garlic chilli.