CRACKING CRACKLING

The better quality the pork, the better the crackling. Intensively-reared pork can be injected with water to increase the weight, which is released as it cooks and stops the skin from crackling.

Salt the pork skin as soon as you can, up to 48 hours ahead. Salting draws out the moisture, which is the enemy of crackling.

Get your butcher to deep-score the skin

– this will give it lots of exposed edges that help the crackling blister.

, >ÃÌ } >Ì > Ü Ìi «iÀ>ÌÕÀi] Ì i w à } >Ì a high one gives great results. Watch closely, as there’s a few minutes between perfect and burnt.

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