Pork is my husband’s favourite meat; for a roast, for a stir fry, when in a restaurant – wherever the opportunity for eating pork strikes, he will take it. And perfectly crunchy crackling makes him an even happier bunny. Here’s how.
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Holly Bell 
Hi, I’m an American wife of a crackling loving Brit. Since Crackling isn’t typical here what cut if meat am I asking the butcher for? Also should I be roasting my veg at the same time? I would really appreciate any tips. Thanks!!!
You need a cut with fat across the top – it needs to be visible, almost looking like a rind. I usually buy a rolled loin or a leg and then ask the butcher to score the fatty top layer with a sharp knife. I would roast your pork, then remove from the oven, cover in foil and rest for an hour. Then in the meantime roast your veg. that way the meat will be really tender and relaxed. x
Thank you Holly!
This is now on the menu for tomorrow, thanks for making it look so easy AGAIN!
No probs! Xx
Holly
My favourite way to dry the skin out is to brush plenty of vodka on it and leave it in the fridge overnight. Sounds weird, but makes for cracking crackling.
OOh – top tip! I am going to try that one. x
Hiya Holly! Loving all your videos. This is great, we haven’t had a Sunday roast at home for a while now so I might just get a pork joint this weekend. I hope you are well xx
We are good! How are you? Roasted pork rocks! x