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Pat the pork belly dry on all sides with paper towels then place on a tray uncovered.
Allow to sit in the top of the fridge uncovered for 48 hours to dry out.
Once ready to prep, remove the pork from the fridge and wipe as dry as possible.
In a small bowl mix together 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp fennel seeds, 1 tsp cracked pepper, 1 tsp Murray River Salt, and 40ml olive oil.
Flip the pork meat side up and massage the paste over until fully covered.
Flip the pork over and score the rind with a sharp knife.
Brush the rind with olive oil then season generously with salt.
Place the pork skin side up in a large roasting dish with a wire rack.
Place in the middle of a preheated fan forced oven set to 200°C for roughly 1 hour.
Once the meat has reached an internal temperature of 70°C and the crackle is golden, remove.
Allow to rest uncovered on bench for 15 minutes to ensure the crackle cools.
Slice, serve and enjoy!