Hungarian Spiced Pork Belly with Crisp Crackling

Preheat the oven to 180°C and line a baking dish with non-stick paper. Thoroughly pat dry the skin of the pork belly and place skin side down in the baking dish. Massage the jar of Beerenberg Slow Cooker Hungarian Beef Goulash into the flesh side of the pork belly, not on the skin. Place in the oven for 30 minutes.

Remove the pork from the oven and increase the heat to 240°C or as high as possible. Flip the pork belly so that the skin side is up. In a small bowl mix the vinegar and salt. Lightly baste the skin of the pork with the vinegar and salt and place in the oven. After 7 minutes baste the skin of the pork again and place back in the oven. Repeat this process every 7 minutes until crackling has formed. This can take between 35-60 minutes. Slice the pork belly to serve.