Crispy Pork Crackling

Step 1

Pour boiling water over the pork skin.
Pat dry.
Rub in seasoning of your choice.
Rub on Flavoured vinegar (Cider, Red/White wine - optional as skin will crisp but adds another flavour - you could just rub a small amount of olive oil on the skin at this point instead of the vinegar).
Rub on salt.

Cook as normal:
190°C 375°F Gas 5, 35 minutes per 0.5kg + 35 minutes


(You can also cook on 220°C for 30 minutes, then reduce to 180°C for the remainder of the cooking time, but raise the temperature to 220°C again for the final 15 minutes before allowing to stand.

Either method works well so cook as suits you best and may also vary according to the quality of cut used.

If you wrap the joint in foil when allowing to stand remove the cracking and set aside separately otherwise it could go soft if left on the joint when covered in foil).