If crackling doesn't crackle, what's the point? Here's how to make sure it does.

Make sure the joint is as dry as possible. Score the skin lightly in thin strips, then rub a tablespoon of salt over the pork. You don't need any oil, as the meat will baste itself.

Roast the pork skin-side up in a preheated oven at 240C/Gas 9 for about 20 minutes, then turn it down to about 190C/Gas 5. Work on a cooking time of 35 minutes per pound. When cooked, the juices will run clear when you stick a fork in the joint.

Once the pork is cooked, remove the crackling, scraping off all of the fat. While the joint rests for half an hour, cook the crackling in a pan sprinkled with salt – but with no extra oil. In no time, you'll be crunching your way through delicious crackling and enjoying the intense flavour of perfectly moist roast pork.