Buying an extra piece of rind and cooking it separately ensures plenty of crackling for everyone, and makes cooking simple.
Ingredients
Pork rind
Sea salt flakes
Black pepper
Method
Using a sharp knife score the sheet of rind at half-centimetre intervals.
Pour boiling water over the rind. This allows the fat to render out easily.
Dry the crackling, and then allow to sit uncovered at room temperature for an hour or two to ensure that it is completely dry.
Sprinkle generously with sea salt flakes and freshly ground black pepper.
Preheat oven to 220 degrees Celsius.
Place crackling rind side up onto a rack over a shallow baking dish.
Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp. Cool for five minutes, and then cut into pieces with kitchen scissors.
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