How do I make really crunchy crackling?

[Bohica]

I have 2.28kg pork leg.

Can you share your recipes with me please?

I always score the skin fairly deeply through the fat and so that the cuts are quite close together,pat dry, liberally sprinkle with salt so it goes in the cuts and put in the oven uncovered.
Fan oven I find is not as good as conventional, and it makes a right mess of the oven but its worth it!

I always do Jamie Oliver 6 hour slow roast pork. The crackling is fab and you just pull the meat apart in shreds with two forks. Gorgeous. Recipe on tinternet!

Bone dry, salt, blast of maximum heat oven.

Follow Delia

The trick is to put the salt on just before it goes in the oven, and give it a good hot blast before turning down the oven.

Also, what waswondering suggests, but remove the crackling from the meat whilst it's resting, and just re-heat the crackling.

Brilliant, thank you.

Do I heat the oven on high before putting the pork in and how long to blast for at the beginning and the end?

Pre-heat the oven to 240C/475F/Gas 9

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound. In this case it would be a further 2½ hours.

About 10 minutes at the end?

Thanks Chippy It is in the oven on high now!!

hfw pours boiling water over the night before.

i start pork high then increase, as per delia. then quite often i take pork out. crank up potatoes to 220 and put crackling in with them.
very rarely is my crackling not crackling

oops decrease

To get the meat really dry buy it the day before you intend to cook it. Unwrap completely from its packaging and wipe it dry then leave it uncovered in the fridge to get dry. Sit it on some kitchen towel and change it every so often. This all helps with the process.

Buy an Aga - no problem!