Recipe
The most important part of good crackling starts with the type of pork you buy - you won't get good crackling from processed, cling film wrapped joints - our pork has been hung for a few days before being cut into fresh joints to ensure that the skin will be firmer and drier.
The joint will be scored but for this masterclass it's essential to add extra grooves where you can. Using the point of a sharp paring knife make long even lines through the skin halfway into the fat, don't go right down into the meat as this will dry out the meat during cooking.
Pour a small amount of cooking oil into the palm of your hand and rub this all over the surface and into the scored lines. It should only be enough to moisten the surface for the salt to stick.
Rub crushed sea salt all over the joint, making sure you rub enough into the grooves as this will create "bubbling up" of the crackling later.
Roast the joint in a roasting tin with space for air to circulate. Do not put anything round the joint or any foil on top and never baste it, just leave it to crackle on its own.
It needs a high heat for the first 20 mins (470F/240C/Gas 9/Top of top oven Aga, then turn the heat down for the rest of cooking for 35 mins/lb (375F/190C/Gas 5/Middle of top oven Aga. I always use a meat thermometer - when it gets to 70C core temperature it's done, you can then get the crackling to the exact colour you want by leaving it in a little longer if it needs it.
