The best crackle Eva!

1 Preheat oven to 220c. Line a tray with baking paper. Pat dry the skin of a 2kg loin of pork with paper towel, and make sure its really dry. If the pork skin is still wet, allow to dry in the fridge uncovered for a few hours. Score the skin with a small sharp knife. Not cutting all the way through to the flesh. Truss the pork with kitchen string – this can be done with one long piece of string or in small ties across the top, so the loin stays in a roll shape. Rub with 2 tablespoons of oil and sprinkle with salt & pepper. Place onto a rack on prepared tray and cook for 30 minutes till skin blisters and cracks. Reduce heat till 190c. Cook for 1 hour – 10 minutes, or till golden and crackle has popped.
Slice and serve.

Photography by @robnbel styling by me @janeecollins food and crackle by @Laura.k8 #janecollinsfoodstylist #sizzleandswirl #f52grams #feedfeed #foodporn #foodvsco #foodstyling #foodpornshare #pork #vscofood #getsomeporkonyourfork#crackle#instagod#picoftheday#food