Best Pork Crackling Tips

[EternalOptimist7]

We’re having leg of pork on Sunday. I absolutely love crackling but often it doesn’t really work. I’d be grateful for any methods you use that will give me lovely crunchy crackling.

Several tips.
Make sure the meat is taken out of the fridge at least an hour (preferably more) so it isn’t super chilled when it goes in the oven.
make sure that the skin is really well scored. I find that most butchers or super market don’t do this well enough so I always add some more with a knife.

When the meat is out of the fridge, gently pat dry the skin with kitchen towel and generously salt the skin with table salt (much better than posh sea salt or such) and really rub it in to the skin and get it into the cracks of the scoring. Just before you pop it in to cook I normally add another pinch of salt and rub it in.

Then it’s down to cooking times and getting a hotter cook for the first 20 minutes. You can always pop it under the grill at the end if you still need to firm it up.

Hope that helps!!