The Crunchiest Pork Crackling Ever!

Using a sharp knife, score the skin crosswise at 5mm intervals. You can get your butcher to do this.

Bring a large pot of water to boil. Using tongs, immerse crackling into the water for a few seconds, then set aside & wait for the water to boil again. Do this 3 times.

Dry thoroughly with paper towels, then rub the skin with vinegar and salt.

Leave the crackling in the fridge overnight to dry out.

Cut the crackling into bite-sized chunks.

Preheat oven at 220-250 ºC. Place crackling on a wire rack in a baking tray, skin side up.

If you don't have a wire rack, just place in a pan & drain the fat out every 5 minutes or so.

Ta-DAH! Perfect pork crackling.