Discover the secret to the perfect pork crackling from the butcher himself!
Pre-heat oven to 220C and boil the kettle.
Score the pig skin at 1 cm intervals.
Pour 1 litre of boiling water slowly over skin side then pat dry.
Combine salt, vinegar and spread evenly over skin. Refrigerate, uncovered, for 2 hours before removing vinegar and salt with a dry tea towel.
Rub skin with oil then cover generously with coarse salt. Place skin directly on oven rack with a roasting tray beneath. Fill a small metal bowl with water and position in the middle of the roasting tray.
Roast for 50 minutes until puffed and golden brown
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