Meat mains‎ > ‎

Crackling (and roast pork)

1 pork joint
Coarse salt
Olive oil

The key to good crackling is to score the skin so the fat can escape. Use a good sharp kitchen knife or a scoring knife to do this. Pat the skin dry and rub in a good amount of salt into the skin. Then brush with bit of olive oil to help the crispiness.

Roast the meat for 25 minutes at 240c then turn down to 190c and roast for 25 minutes per 450g.