1. Take pork cut, such as belly or pork loin. Using a sharp knife, score lines through whole of rind at roughly 5mm (¼in) intervals.
2. Drizzle over oil and rub into meat, ensuring all skin is well covered. Sprinkle over enough sea salt to cover skin. Rub it well into scores and across whole of surface. Fine salt clings to skin better than sea salt flakes. Scoring allows heat of oven and oil and salt to work their way through joint drawing out moisture and rendering fat to make crackling crisp. Scoring skin also makes crackling easier to cut to serve.
3. Put 2 onions, cut in half, in bottom of a roasting tray to act as a trivet and add extra flavour when making gravy. Put pork on onions.
4. A high temperature at beginning of cooking is the secret to crisp crackling. If roasting pork belly, cook in oven at 220°C (200°C fan) mark 7 for 25min, then turn temperature down to 170°C (150°C fan) mark 3 and roast for 1hr per 450g (1lb). For any other pork crackling joint, cook in oven at 220°C (200°C fan) mark for 25min, then turn temperature down to 190°C (170°C fan) mark 5 and roast for 25min per 450g (1lb).
5. Cook until crackling is crisp and meat is cooked through.
6. Once pork is cooked, remove from oven and transfer to a board. Cover very loosely with foil and rest for 20min.7 Remove crackling before carving pork. Cut crackling into small strips.
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