Dean’s Best Crackling Tips
1-1.2kg boneless pork joint
1. Buy good quality pork joint with firm fat and at least 1cm thick under the skin
TOP TIP: Shoulder and rib end of the belly crackle the best however the front end of the loin is also good
2. Unwrap your joint as close to 24 hours before cooking as you can. Drying the skin with kitchen roll. Place in the fridge
3. Pre heat your oven to 240 degrees and salt the pork with fine table salt just before you place it in the hot oven
4. After 25-35 minutes in the skin should look like crackling and you can turn the oven down to 180 degrees for a further 1-1/2 hours
BETTER STILL: turn the oven down to 140 degrees for 2-2/2 hours
5. Remember to rest your joint for 20-30 minutes