The Perfect Crackling
First, preheat the oven to 230°C.
For truly top-notch crackling, your pork needs a generous coverage of fat. Most pork roasts come with the fat already scored. If not, use a small sharp knife to score. This helps to render the fat and ensures the crackling will crisp up nicely.
Next, your perfect crackling demands the perfect combination of oil, salt and high heat. Tie your pork at regular intervals. This contains any stuffing you may want to add and also helps hold the shape of the pork.
Place the pork, rind-side up, in a roasting pan. Drizzle the oil over the pork, then rub the salt mixture into the cuts. Rub a little oil and salt into the scored rind and place in the oven. Roast for 45 minutes or until the rind crackles, you will see bubbles under the rind and start to hear it pop.
When the crackling's finished, all should be a golden brown then cover with foil, shiny side in, it's time to start the slow cooking. Reduce the heat to 160°C and slowly roast until core temperature is 71-75 using a temperature probe). Also you need to watch that the pork doesn't dry out, I check every half hour.
Place your pork on a platter to serve. Like any meat, it will benefit from resting so cover it with foil for at least10 minutes, then it's perfect to serve for any occasion. Even better on the Whole Hog for any Occasion.