I'm a failure when it comes to this dish....I just can't get it right!!!!

If you have a successful way of doing it, could you share it pls.

when i cook a roast pork hoint, my kids would never forgive me if i didnt have the crackling, the secret is to make sure that the skin of the pork is very dry, i normally dab it with a paper towel, then i salt the skin and put into a very hot oven for the first half hour, then turn heat down to moderate till cooked through, skin is lovely and crisp every time. good luck!!also make sure the skin has been scored along with a knife..

I think the secret of good crackling is to score the pork in very narrow strips with a very sharp knife, rub salt in leave to stand for about 10 mins then salt again, into a really hot oven for a while as Trudi said. Also before salting make sure the rind is very dry.

crispy pig skin- yum yum, crackling just sounds so much nicer dont it,- pork scratchings are available in supermarkets nowadays(same a crackling but in a packet)- glad to help

Aren't typos great - 'roast pork hoint' I'll have to see if I can beat that one snoozy.

I cook my pork, then cut all the skin and fat off and throw it away - can't stand it I'm afraid.

Hi I alway make sure it's very dry, cut lots of fine score marks nice and deep rub olive oil into it really well then rub salt in right down into the score marks cook on a moderate heat then when its time to put the roast potatoes in turn the oven UP !!!

Totally agree with all that has been said..the salt, oil and scoring are very important.

I love crackling!

Everyone has said it all.High heat gas 8 20-25min's turn down to NO 5 for remainder time. Very dry skin.Deeply scored and plenty of malden sea salt,and a good layer of fat under the skin. I never oil the skin.

Also, never baste the joint.

I always used to use the method of a hot oven first and then turn it down, but then one of the chefs on TV said to do it the other way round as Vash has said and turn the heat up at the end instead, this way you cook the meat first and then just crisp up the skin afterwards, less chance of it burning that way as well.

But then, of course, I stopped cooking roast meat so I didn't try it very many times.

I have used a different method given to me by my brother. He suggests boiling kettle and pouring over the skin and then salt and cook high then low. This makes the crackling melt in the mouth (I hate it when it is rubbery).

Yes I think that is the way that Sylvana Franco does it, but I think you have to dry it thoroughly before the salt, don't you grubhead?

Yes, I normally pat with kitchen towel after. Must say you are all making me feel quite at home. Think I will enjoy contributing to this site. Thannx.

here a fool proof way DONT add salt or oil, score the skin as thinly as you can then boil a full kettle of water put the joint on a rack in the sink and pour the whole kettle over it the skin will go grey and tighten up let it stand for a couple of minutes then dry it this is important bang it in the tin cook it as you would normally and hey presto fab cracklin raise it in a rack to get all round cracklin if this fails then you should nt be in a kitchen

cheeky Reapeer, if only I can! OK i'll try it your way & mixed in the other techniques from the other generous people who shared their tips too.

Thank you all.

my tummy is rumbling

I can hear it from here

I watched AWT this morning, he pours boiling water over the skin, then puts vinegar on it then dries it off before scoring.What does the vinegar do?

I pour boiling water over it, with onions at the bottom of the joint (Joint must be off the surface !! To ensure even distribution) Dry. Score about 8 times over 2kg joint, put some EVO on your hands and rub it well into the skin, rub some sea salt or best you can get over the meat, but not into the cuts !! Otherwise it can make the meat dry out a bit.

Whack in the oven, slowly cooking, and last 30 mins whack up the heat.

Hi Nick - I kindda like your version too but what's EVO?

Extra Virgin Olive Oil - My apologises, I go into trade speak sometimes !!

The amount of different recipies we have on here..I think it is fair to say that UKTV viewers like Pork Scratching!

Much better to make your own than buy it in a packet and end up with a bit with ....

No I won't say in case you are all eating your dinner.

Brie and all, I often use belly pork in my repertoire of recipes, cos its cheap and tasty and very versatile, and always make 'pork scratchings' with the rind, when I am not saving them for meat stock that is! I take the rind off the belly rashers, and then pour on boiling water, then dry and rub on lots of salt and roast - simple and yummy!

MMMMMMMMMMMMMMMMMM........... My mouth is watering, am starving now........ Pork belly, score well, boiling water over skin, pat dry, rub in plenty of rock salt, marinade meat in hoi sin (longer better) Making sure skin DRY, whack in hot oven top temp for 20 mins then turn down to 180 c ready when skin starts to crisp and blister.... Always a pleasure, never a chore......

Really appreciate all your replies but.....blimey I'm more confused than ever!

So what is it: a) whack in the oven first for slow cooking then whack the heat up in the end or b) whack in the oven at top temp then turn down heat in the end??????