Straight to the point, two secrets here, one score the rind and fat really well, this will ensure the fat will be released making a crisper crackling. Two, do not overcook and make sure you rest the pork well wrapped in foil, I always say rest for as long as you cook. Here it’s 2 hours, but it will be fine, just pop back into the oven to warm up again.
- 1.5kg loin of pork, roughly then scored with a Stanley knife at 1cm intervals
- salt and freshly milled black pepper