How do you make really crispy pork crackling?
The joint needs to have a good layer of fat under the skin. Use a really sharp knife to score through the skin and fat but not through the meat, otherwise the juices will escape. Place the joint in a roasting tin and leave to soak in some cold water skin side down for at least half an hour. This allows the cuts to open up nicely.
When ready to cook, turn the meat back over and drain off the water. Pat the skin dry with kitchen paper. Rub about a teaspoon of olive oil all over the skin. Sprinkle a good layer of salt all over the skin and rub in well. Cook as normal.