The single most important thing for guaranteed crispy crackling? LEVEL THE PORK using balls of foil so the heat distributed evenly across the skin = even crackling. Restaurants don’t have to do this cause they use $20,000 ovens with superior heat distribution. Home cooks - even with expensive ovens - we need to do it. Also. Forget scoring. Even the tiniest prick into flesh = rubbery patch. Junior butchers make this mistake all too often. - N x ❤️ Crispy Slow Roasted Pork Belly . Cooked “confit-s