Foolproof Pork Crackling Please!

[Smowball]

I'm doing a huge joint of pork today but for some reason the last couple of times I've done it I've not been happy with the crackling, even though I'm not doing anything different. So does anybody have a foolproof way of crisping it up please? Joint is in tray and I've patted skin/ fat dry so far.

[marval]

I am with Chris, I don't like crackling.

[Smowball]

Sorry guys. Ok verdict!
The crackling patted dry, sea salt and olive oil rubbed in, blasted at 230 and then turned down to 170 was out
Of this world. - fat puffed up and crisped as crunchy could be and golden.
The strip without oil still went crispy and crunchy but didn't go the same colour.

[webbo3]

:-)

[Islay]

So the only difference is colour?
Think I will continue with the way I have always done it then.

[Smowball]

Yep they both taste fab! Just different colour x

[Smowball]

Think making sure the skin/ fat was as dry as possible was vital.

[Tilly2]

Smow, leaving the pork, uncovered, in the fridge overnight helps it to dry out.

[Islay]

Glad its worked out for you - nothing better than a good bit of crackling especially if its dipped in apple sauce xx

[Smowball]

Yep will do next time Tilly. And oh yeh apple sauce! Yummy!

[ethandron]

I don't like crackling either. It's either all soft and rubbery or crispy enough to break your teeth. And doesn't taste of anything. Over rated in my opinion.
But I'm glad you managed to cook it to your liking Smow.