The man, from Melbourne. first pat the pork belly dry to remove the moisture, scoured it and salted it before placing the meat in the fridge. He left it to cool and marinate for four hours before ...

This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on top, melt-in-your-mouth meat inside, and a rich, creamy ...