What makes the perfect roast pork belly? In my opinion it is a slow-braised succulent tender belly that simply melts in the mouth, and it has that golden earth-shattering crunchy crackling on top. Well ... actually, it’s all about the crackling! Here are a few handy tips to achieve that perfect crackling. Firstly, when scoring the skin, make sure the score lines are cut all the way to the edges so the fat can be rendered out. Secondly, make sure the rind is as dry as possible, leave it in the refrigerator overnight to help dehydrate the skin further. Thirdly, salt – it helps to draw moisture out of the skin when roasting. Lastly, if the pork belly comes in uneven thickness, raise the thinner part by putting some vegetables off-cuts underneath until you have a flat surface.