Combine the pork belly, onions, bay leaves, black peppercorns, cloves, and salt in the slow cooker. Cover with water and leave on high for 3 hours.
Take the pork belly out of the pot and set on a cooling rack. Leave to cool to room temperature.
Chill the pork overnight.
Rub the pork generously with salt.
Deep fry over low heat until evenly golden.
Set on a wire rack and leave to cool.
Flash fry over high heat until crackling.
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