Nigella's crackling. Or anyone else's crackling for that matter.

[MaryMotherOfCheeses]

Have you done Nigella's version? I haven't even attempted crackling for about 15 year.

Nigella says to take the rind off and cook separately. Basically you cook for in the oven for 45 minutes, on a rack over a roasting tray (so it's not sat in its own juices).

I guess this is on the same temperature as the joint?

Is it as simple as that or have I misunderstood?

Well, any comments on crackling might be helpful at this stage.

Probaly a bit late.

I do crackling the way my dad did.

Take pork out and leave it uncovered for a couple of hours so that the skin is completely dry.

Heat oven to max and just before you put the pork in the oven rub rind with salt and put in very hot oven for 30mins then reduce oven temp down to gas 5 until pork joint is cooked.

same as lizziemum, the skin needs to be dry and oven really hot.

lizziemun - I usually do it that way too, but forgot today to wack the oven temp up. I put it in at 180 fan oven (although it was at room temperature and rind dry and salted) and the crackling still worked.

Well, it ended up having 15 minutes on 5 and about half an hour on 8.

If that's what crackling is supposed to be like, I know why I haven't bothered for so many years.

DH seemed to like it. But then he likes pork scratchings.