cooking pork rind on its own - help!

[chocchips]

When I cook a pork joint there is never enough crackling to go round everyone who wants it, so I ended up buying rolls of pork rind on its own for extra.

However the first time I tried it it went soggy and disgusting, nothing like crackle.

What temp do I need, how long do I cook it for? It will be on its own in the oven. Thankyou!

About 220c for as long as it takes, maybe 40-50 mins. Rub with salt prior to cooking.

I'd be tempted to deep fry it like they do in restaurants, I think it needs fat to really crisp up.

Start well before roasting by drying the rind out completely. Pat dry with kitchen paper, sprinkle well with salt and leave to air-dry in a cold place for at least a day ... no cling-wrapping etc. Then slash well all over and bake on a rack at a high heat with no extra fat

Slashing the rind makes a huge difference as it allows the fat to ooze out and give crisp crackling.

Score the rind in strips, then rub with salt. You could start it off in the oven but the best results are if you grill it. I sometimes add a little soy sauce too.

Thanks everyone. I'll try all the tips and report back later :-)

Assuming you are doing all the normal things for crackling: scoring and salting.

What were you cooking it on? The fat needs to be able to render and drain away to get it really crispy, so you are best putting it on a rack over a baking tray, not directly on a tray.