Some cuts of pork (such as leg, shoulder or belly) are usually sold with the rind (ie skin) still attached. If cooked correctly, this rind will become light and crispy, a tasy melt in the mouth accompaniment to the roast. Incorrect cooking will either leave it sticky and chewy, or else so hard you risk breaking your teeth.
Joint of pork, rind on
A little cooking oil
Score the rind into 2cm strips. Cut through the rind but don't cut all the way through the fat. Pork rind is tough - you will need a very sharp knife.
Rub the rind with oil and a large pinch of salt.
Put the joint into pre-heated, hot oven (230C) for about 30 minutes. Don't cover the joint.
Turn the oven down and cook the joint for the required time (temperature and time depend on the size and cut of meat you have).
When the meat is cooked, the crackling should be nice and crispy. If it isn't quite there yet, remove it from the mean and finish it off in a baking tray at 230C for ten minute or so while the roast is resting.
Note that you should cook your pork joint using the times and temperatures recommended on the packaging, EXCEPT for cooking it at the higher temperature for the first 30 minutes. This doesn't affect the overall cooking time, because after 30 minute the heat has barely penetrated the surface of the joint.
You can also buy pork rind on its own to make crackling. Follow the same steps of scoring, salting and oiling. Cook it in a baking tray at 230C for 45 to 60 minutes until it is crispy.
This recipe is for any number servings depending on the size of the joint.