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Perfect pork crackling

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Crispy crackling
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Method

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Pat the skin dry so there is no moisture.

Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.

Use approximately 2 tbsp of good quality flaky sea salt to massage the roast.

Put in a hot oven at 230°C for 20 minutes. Turn the oven down to 160°C to finish cooking until the roast reaches an internal temp of 71°C (approximately 2 hours).

Rest for 10-15 minutes before carving.

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Video

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