Perfect Crackling

For crackling that actually cracks, remove the skin from pork belly before braising and cook it separately at high heat. Braising makes meat tender but turns skin leathery. By roasting the scraped skin flat at 200°C with vinegar and salt, you get dramatic puffed crackling every time. Crush some into fine crumbs for coating or rolling - as Ashleigh did for her lollipop presentation.