Pork Crackling

Making crispy pork crackling is one of the highlights of having a roast of pork. It is crunchy, salty, and slightly fatty. Just delicious!

Whichever roast you choose to cook, always select one with a generous layer of skin over the top. 

1. Pat skin dry. Ideally leave it uncovered in the fridge overnight. 
2. Rub with salt and oil to help the fat render and the skin to puff and crisp.
3. Weigh the piece of meat and roast uncovered for 25 mins at 450^oF, then turn the oven down to 350^oF and roast uncovered for 25 mins per 450g/1lb.
4. If the crackling is not crispy enough, you can put under the broiler, but watch it carefully so it doesn't burn.
5. Rest the meat for 10-15 mins before carving.