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How do you get the perfect Pork Belly and Crackling? Pork Belly: Spice Season and Smoke at 120C for 3 hours, add a flavourful liquid and cook covered for another 2 hours, uncover, add bbq sauce/honey and crank the heat up to 180C for a final 10 minutes Pork Crackling: separate from the meat, vacuum seal and sous vide at 75C for 24 hours. Scrape the excess fat off, slice into a lattice/pattern and bake at 180C for 20 minutes, possibly draped over an egg basted burrito for another 10 minutes then...
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