Anyone with a good crackling pork recipe?

[porker]

What's the best way to crackle a pork? Which part of the meat should I use? Is a 'younger' pork be better?

Thanks

[PORKYPIG]

I JUST RUB MY PORK WITH SALT & LEMON JUICE ABOUT 3 TIMES DURING THE COOKING PROCESS & I GET CRUNCHY CRACKLING....

[vinegar]

some brown vinegar and salt will do it- score the fat and you can remove it for the last few minutes of cooking- so that it will dry out and crispen.

You have to get a fatty cut such as leg or shoulder with the fat on.

[charger]

I was told (by father-in-law) to rub with salt, white vinager, lemon and chopped garlic. Cook it at a high heat (220) for 20-30 mins then turn the heat down. Don't be afaid that it is going to burn and turn it down early. I then read somewhere in a cooking mag. that leaving it uncovered in the fridge a few hours before you are going to cook it helps to dry the skin out and also making sure the dish is not to deep if it is rounded piece so the skin on the side gets heat. Then if all else fails and it is isn't crispy my husband puts it in the microwave!

[MW]

Wow, in my experience anything I put into the microwave gets soggy and definitely uncrispy - how does your husband get crackling crispy in the microwave? Would love to try that.

[tiny asian]

Use a turbo broiler

First, boil 1kg slab of pork belly with 1tbl salt and cloves of garlic for 30 minutes. Remove and drain.

Put belly in the broiler  mid heat for 30 minutes and 15 minutes high heat skin top.

I find some people like apple sauce. But i prefer chopped onions, (cane) vinegar, fresh chillies and sweet soy (not light and not dark).

[Jolly Cook]

Jamie Oliver uses a trick of detaching the skin/fat from the meat and actually pan frying same to get crispy crackling.