PERFECT PORK CRACKLING
Score the skin with a sharp knife to help the fat escape during cooking, but don’t cut all the way into the meat.
•Pat skin dry, or leave open in the fridge for a couple of hours. Then rub with salt and oil to help the fat render and the skin to puff and crisp.
•Weigh joint and roast the meat for 25 mins at 240C/fan 220C, then turn the oven down to 190C/fan 170C and roast for 25 mins per 450g/1lb.
SOURCE: ANNE JACKSON MAJOOR