CRACKLING

So, pig skin, lightly salted and peppered and cooked on top of its own fat. Sounds delicious, huh?

Well, not when you put it like that, but calling it crackling changes everything.

You can't make crackling without adding more oil. You certainly can't make it without adding salt, so if you're on a health kick you best look away now.

Which joint is best for crackling?

Ideally you want the crackling to be ready by the time the meat is cooked perfectly which is why i prefer crackling from a leg. It takes so much longer to cook than a loin, but a loin will be second best if you cook it on the bone.

What about crackling from a rolled joint?

Double entendre's aside, you can use a rolled loin but because it takes a lot less time to cook, chances are the crackling just won't be crackling, which defeats the object really. If this really is all you can get your hands on take off the skin in one sheet once the meat is ready and return it to the oven to finish off.

The bonus about crackling is the fact it comes free with every joint of pork. Check out the 'perfect roast pork' recipe and follow the instructions carefully.