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How to cook pork crackling
Purchase a pork roast or joint, preferably either belly or shoulder.
This recipe can only be done with a thick layer of fat atop the roast. Some cooks insist the pork belly and shoulder, two fatty cuts of meat, produce the best crackling.
Defrost the meat in the refrigerator for 12 to 36 hours if it is frozen. Remove it from the refrigerator and place it in a roasting pan with the fat layer facing up.