We’re having relations from England come for Christmas this year and, although I plan to make lots of cool Kiwi dishes, I thought I would also do roast pork with crackling as I remember it was always my uncle’s favourite. I did a trial run last weekend but the crackling was rubbery when I pulled it off the roast. I must have done something wrong, but I’m not sure what it was.
I’m wondering if you forgot to score the rind, which is an important first step. Also, it’s decadent, but since we’re talking about Christmas I’m going to recommend rubbing the rind with plenty of butter before seasoning with salt and rubbing it all in together. Start your roast in a hot oven – around 220C – then lower the temperature to about 180C for the last half hour. Finally, turn on the grill for a few minutes until perfectly finished crackling emerges before your eyes.