I watched Johnnie Mountain cooking this on a recent episode of Perfect and both Sam and myself quickly decided that this was indeed a recipe that we must try- and sooner rather than later.
We have a lovely delli / butchers close by for really nice meat and I bought a whole piece of belly pork ( 6 llbs ) which should serve 6...having said that Johnnie's piece was much bigger.
1 6lb whole piece of belly pork
Salt for the crackling
A little sunflower oil to rub in
Preheat oven to 240/220c gas 9
Rub oil into unscored skin and sprinkle with salt and a little pepper, place on a rack
Place in the oven for 45 minutes
After 45 minutes turn rack around through 180 degrees to even up cooking, turn down oven by 50 degrees
Continue to do this every 45 minutes until oven temp is about 80 - 100 c
Leave in the oven for about 12 hours ( Mine stayed in for 16 due to terrible maths and it was still soft and juicy )
Add a little oil to a large frying pan and place pork skin side down and fry to make puffy crackling
Once puffy, pop back into oven 220/200 c gas 7 for about 15 minutes to finish.
Slice and eat straightaway.
Photo taken before puffing mmmmmmmmmm
I served ours with Pomme Dauphinois and broccoli ( and some little roasties for those who don't eat PD )
It was fabulous but it took some confidence to leave it to do it's thing for so long.