Place pork belly, skin-side up, on a wire rack over the sink. Pour over boiling water to scald the pork skin – this will help the skin crisp up into crunchy crackling. Pat rind thoroughly dry with kitchen paper and place pork, uncovered, in refrigerator for two hours.
Remove pork from fridge and place, flesh side up, on a chopping board. Make parallel cuts about 2cm apart and 1cm deep, ensuring you do not cut right through the rind.
Combine marinade ingredients in a bowl and mix well. Rub marinade evenly over the flesh side of the pork (not the skin) and massage well into the cuts.
Place pork back onto the wire rack, skin-side up, over a baking tray. Brush rind with salt and vinegar mixture, Place in refrigerator and leave pork uncovered overnight, during which time the skin will dry out. The drier the skin, the better the crackling when roasted.
The next day, bring pork to room temperature and preheat oven to 150C (300F).
Rub skin well with the sesame oil, then scatter with salt flakes. Cook skin side up for 20 minutes. Turn the pork over, Increase the oven temperature to 200C (410F) and roast for a further 20 minutes. Cook a further 20 minutes at 220C (430F).to finish crisping up the skin, turning it into crackling.
Remove pork from oven and allow to rest, uncovered, in a warm place for 10 minutes. To serve, cut into 1cm slices. Serve as part of a banquet for four people.
Casual,Christmas,Dinner for 2,Dinner Party,Entertaining,Sunday Lunch