Pork Crackling

Crackling is easily the best thing about roast pork. Here's how I make my crackling: SELECTING MEAT: I think the best crackling comes off leg, but if you prefer belly or are affluent enough to get loin, then go for it. The following will still apply. The joint needs skin and fat on it. Without these, you're never going to get crackling, no matter how hard you try. I try to get a joint with two to three centimetres of fat between the meat and skin. PREPARE THE SKIN: Pork must be kept refrigerated. But if you're able to, take the joint out the fridge at least an hour before cooking to let it ... more

My Mum showed me how to get the perfect crackling, it always works and it tastes fantastic! I always put my pork in a tin with a rack to cook. Pre-heat oven on Gas 5 for at least 10 minutes before cooking. Using a sharp knife, score the skin cutting about halfway into the fat....if you ask your Butcher, they will do it for you. Dry the skin using Kitchen Towel. Put a 50p size of oil (your choice) onto the skin and massage in. Sprinkle a good amount of salt over the oiled skin. Put the pork onto the rack and cook in the middle of the oven for - 30 minutes per lb plus 30 minutes (Medium) ~ 35 ... more