If you're looking for a delicious meal at Easter, and I don't mean chocolate eggs, try this delicious recipe from Australian Pork.

Foolproof roast pork belly

1kg Australian pork belly

1 tbsp oil

1 tbsp flaked salt

Freshly ground black pepper to taste

Remove roast from the packaging and pat dry with paper towel.

With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat.

Leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.

When ready to cook, put pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.

Rub the roast with the oil and salt (more if you like salty crackling), making sure the oil and salt penetrate the scored rind.

Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.

Turn the oven down to 180°C and cook for 25 minutes.

Once cooked, let the roast rest for 10 minutes before slicing.

Serve with salad.