The Best Crackling

In my opinion this is the best way to produce the perfect crackling with your roast pork.  When cooking your joint you should allow 25 to 30 mins per pound and an extra 30 mins. 

Follow these steps for great crackling; - 

Score the skin with a very sharp knife,

Then pour boiling water from the kettle over the joint.  

Pat dry with a clean tea towel or kitchen roll then rub your preferred cooking oil into the skin (this helps the skin crackle).

Then season liberally with a good quality salt and put in the oven on a high heat, around 220c for half an hour then turn the heat down to about 180.  

When you come to prepare your roasties, peel and cut the potatoes (do not cut too small), par boil them in salted water then drain and allow to cool. Add to the very hot fat from the joint, season with salt and pepper and return to oven. Don’t forget to rotate each potato during the cooking process so they become crispy all over!