Super Crispy Pork Rinds and Crackling Porchetta

Score the skin of the pork belly by making shallow cuts across the entire surface with a knife.

Cover the skin with coarse salt and place it in an uncovered dish in the refrigerator for 24 hours.

Remove the salt and any liquids from the pork belly. Season the flesh side with olive oil, salt, black pepper, and smoked paprika.

Prepare the stuffing with the flaked toasted cassava flour (farofa), tuscan sausage, and halloumi-style cheese, then roll the pork belly around the filling.

Tie the pork belly securely with butcher's twine and season the outside with salt.

Place the pork belly on the grill 60 cm above medium heat coals, turning it every hour, for 4 hours.

Remove the pork belly from the grill and finish by deep-frying it in soybean oil heated to 200 degrees [Celsius equivalent].