This is a really easy method for perfect pork crackling.
The night before, boil a kettle and pour boiling water over the pork rind 3 times at 1 minute intervals. This oriental method helps tighten the rind and is the secret to fantastic crackling.
Next baste the raw joint with cider vinegar, rubbing it all with your hands to work the vinegar into the rind. Place the joint on a plate in the fridge uncovered overnight.
Pre-set the oven to Gas Mark 6/400ºF/200ºC.
Make 8 cuts in the pork and insert the sage leaves into the cuts. Spread the pork with the pork dripping, butter or vegetable oil, then season with salt and pepper. Place in a roasting tray with the bay leaves, sage and garlic. Roast for half an hour then reduce the oven temperature to Gas Mark 4/350ºF/180ºC. Roast for a further 1½ hours.
Remove the pork from the roasting pan and allow to rest for fifteen minutes in a warm place before serving.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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