It’s All in the Method...
It’s very simple to successfully ensure crispy crackling every time, take your side of belly pork, score the skin but not all the way through to the meat, pat dry really dry with paper towel then liberally sprinkle Himalayan sea salt all over the dry skin, pre heat your oven to 220 C / 428 F. Place the pork in the oven and cook for approx 45 minutes until the skin is crispy all over, that’s it.
Alternatively you can remove the skin from the belly as I did for this crackling and cook with the same method to make these crispy crackling strips. This method will also render down a little of the fat, save this to use as your lard for your next roast or for adding to pastry giving your pastry a gorgeous roast crispy crackling flavour.
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