Bring the pork out of the fridge, rinse then pat well until completely dry.
If the skin isn't scored already, score the skin with a very sharp knife until you hit the fat, but not the meat. You can even use a Stanley knife, because most kitchen knives just aren't sharp enough to cut through the tough old pigs skin.
Rub oil over the skin, then massage salt all over. Really get the salt into all the score lines. This is what makes the cracker crackling.
Place in the oven at 180C / 350F for 1 hour per kg meat.
I use a meat thermometer, and know it is ready when the internal temperature at the thickest part reaches 72C/ 160F.
Bring the roast pork out from the oven. Cut the crackling off from the roast, and place back in the oven at 200C/ 400F for 5-10 minutes.
Cut or snap into pieces.
Roast Pork With Crackling
Amount Per Serving (200 g)
Calories 496Calories from Fat 264
% Daily Value*
Total Fat 29.3g45%
* Percent Daily Values are based on a 2000 calorie diet.