Hey Joe,

Hello there

I wash the meat. Rub it with salt. Leave in the fridge for a few hours. I stick them in the oven, at 240c, til they're done. I can't tell u how long it takes, depending on the size of the pork-belly really.

However, the skin doesn't stay crunchy for long They turned soft & chewy after a couple of hours.

This nice lady at the butcher's shop suggested to me that I can fry them So now I pan-fry the pork-skin & roast the meat in the oven.

This is what I do with the pork-skin:
(1) Wash the pork skin properly (cos they're filthy really).
(2) Rub them with a generous amount of salt.
(3) Leave them in the fridge overnight.
(5) Pat the pork-skin dry with paper towels. Put them into a non-stick pan (don't need to add oil), fry them on low heat.
(6) Fry the meat-side first. When that side turns to a golden colour, fry the skin-side. When both sides turn to a golden colour, they're done.
(7) Put some paper towels on the plate to take away excess oil, so they stay crunchy longer.

I made some this afternoon. They were still very very crunchy after 4 hours.

Joe, I'm pretty clueless when it comes to cooking. So my methods are very likely to be less than perfect.

Have a great day!!

Bebe