Thread: How do you guys do crackling

I am a on high preheat turn it down when crackled guy but which ever method you choose the key to good crackeling is dehydrating the skin before heating, this is what all the scoring/hole poking/salting is trying to do.Dehydrate the skin.

Twice cooked pork belly is devine and has the advantage of drying/salting out the skin in the fridge overnight so all that is required the next day is enough time to crackle the well dehydrated skin and all the slow cooked meat/fat is moist and falls to bits.