Posted: 04/09/2015 at 08:47
Crispy Crackling - make sure it's well scored but not too deep. The cuts should go into but not through the fat.
Put the joint in the sink on a rack, then pour boiling water from the kettle over the rind - the scored cuts will open up. Leave it in the sink to drain - about half an hour - then rub in some oil (sunflower works well) and then rub in some seasalt.
Put in a really hot oven 200C plus, for the first half hour then turn down to 180C for the rest of the time.
That should give good crackling, but so much depends on the breed of pig.