Cracking the crackling
Nothing, but NOTHING will make you glow with domestic pride like bringing a crackling-topped pork roast to the table. It’s virtually The Meaning of Life. Try our easy steps to crispy-crackly-porky nirvana and tell us we’re wrong. We love cooking a belly roast because the crackling-to-flesh ratio is high; there’s plenty for everyone. And there aren’t too many watchpoints here except making sure you dry your pork skin super-well, and don’t cut your arms off with the box cutter. Those things are sharp.