HOW TO GET PERFECT CRACKLING
SCORE THE SKIN
Place pork skin side up on a work surface. Pat skin dry with paper towel. Use a sharp knife to score the skin at 5cm intervals, taking care not to cut through to the flesh.
BRUSH WITH OIL
Brush the skin all over with olive oil before transferring to the oven to roast.
ROLL & RUB
If you are stuffing the pork, roll into a log and secure with kitchen string. Place on a rack in a roasting pan. Rub skin well with salt, massaging into the incisions.
REST, CARVE & SERVE
Transfer the cooked pork to a platter to rest. Do not cover with foil, as the trapped steam can soften the crackling. Carve pork and serve while hot.