The night before, carefully score the pork belly skin in a crosshatch pattern, ensuring you don’t cut through to the meat. Generously sprinkle salt over the skin, then place the pork in the fridge uncovered overnight. This step is key for achieving the crispy crackling!

The next day, brush off the salt from the skin. Butterfly the pork belly by slicing into the meat beneath the skin, opening it like a book. Lightly score the flesh, then slather 1–2 pots of chimichurri all over the exposed meat, massaging the sauce into every nook and cranny.

Roll the pork belly tightly with the skin on the outside, securing it with butcher's twine. Start by tying a loop in the middle, then tie the ends before filling in the gaps.

Drizzle the roll with olive oil and sprinkle flaky salt over the skin for an extra crunch. Place in the centre of a preheated oven at 250°C for 20–30 minutes, or until the skin puffs up into golden, crispy perfection.

Lower the heat to 150°C and roast for another 30-60 minutes, or until the internal temperature reaches 65°C. Let it rest for at least 20 minutes to lock in all those juices.

To serve, slice into thick rounds and serve with the remaining chimichurri, crispy roast potatoes, and a light side salad. Got leftovers? Tuck them into a toasted ciabatta with chimichurri, fresh tomato, and salad for an unbeatable sandwich.