Pork Bubbles (50/366)

Pork crackling. To some a mystery, but here's my recipe:

Take your pork joint - a good bit of leg, pat it dry, and then pour at least 1.5 litres of boiling water over it. The boiling water causes the rind to contract, allowing gaps to form around the scores that the butcher has made.

Pat it dry again, then brush with a flavourless oil with a high burn temperature (like sunflower) Cover liberally with salt.

Roasting a joint to serve 4-6 probably won't give the crackling time to go crunchy, so cut it off, put it on a wire rack in the roasting pan, and stick it back in the oven while your meat's resting and your roasties are roasting. (You can also whack up the oven temperature at this point from 180 to around 220). 20 minutes later your meat is rested, and the crackling is crunchy, due in part to the fats causing this bubble blistering in the rind.

The humble pig... it has the very best skin of all of the animals.

This is also my entry for "bubble" in this weekend's WBC.