The question I am often asked by friends and family is how to get crispy crackling. I believe to get the best possible crackling is giving yourself at least 24 hours preparation, don’t worry you don’t have to do any work.
Pork cut of your desire
fine salt, lots of
Place your cut of pork onto a cooling rack then into a nonreactive tray. Completely cover the skin with a layer of fine salt 1cm thick and place into the bottom of your fridge uncovered for 12 hours or overnight. After the pork has had a good amount of time covered in salt scrape off as much salt as you can, the back of a knife blade works well, then place it back into the fridge uncovered for another 12 hours before cooking.
Preheat your oven to 220 degrees Celsius. Place the pork into a roasting tray and cook on this temperature for 40-45 minutes. Be careful not to burn your pork in this stage, especially if your oven has a hot spot, you may have to rotate through this time. Reduce the temperature to 170 degrees Celsius and cook the pork to your liking.