Perfect Pork Crackling

I rarely cook roast pork because I find it hard to get the crackling right. After several tries and reading a lot of recipes, I finally 'cracked' it.

These are my tips:

Unwrap the pork and score the rind with a very sharp knife (I cut mine a little too deep as my knife was extremely sharp). Leave the roast uncovered in the fridge overnight to dry out completely. The next day, liberally coat the rind in oil and sea salt. Let the roast come close to room temperature.

Preheat the oven to 230 degrees. Put in the pork roast - on a rack if you like. I prefer to line my baking dish with baking paper and sit it on that.

Cook 20 - 30 minutes until the pork rind is well crackled. Turn down the oven to 150 degrees and let it slow cook for another couple of hours.

I use a meat thermometer and take it out when the temperature shows 70 degrees. It will need to sit for 20 or so minutes so remove the crackling and wrap the meat in alfoil. The crackling will stay crisp that way and the meat should be falling off the bone.