Another Christmas favourite is the good ol’ pork roast. But what are the tips and tricks to getting the best pork crackle you ask? Here’s our take on it.
Crackling is the rind – which is the skin that sits above a layer of fat and the meat. When scored, dried, heavily salted and fired on with hot, hot heat, it transforms into a delicious delicacy that everybody tries to get a taste of before it’s even served. Salty, crispy and yummy!