Sorry for asking so many pork questions, but....

[flobadob]

Right, I've got a thing of pork, with fat and skin on it and it has been scored. I want to cook it so that it has nice crunchy crackling and the meat is succulent, not overdone and dry. Can anyone give me some tips but be very detailed with the prep and temperatures involved. If so, thank you very much. I'm cooking it Sunday.

[Brinjal]

If the crackle isn't quite done when the meat is ready crisp it up under the grill

[boxtops]

There are lots of recipes if you google, flobadob (it's probably a bit late for the cooks on here tonight!)

[echokilo]

score the fat, place joint in a bowl and pour boiling water over. This shrinks the edges of the diamonds you have scored and allows for better crisping. Dry the joint thoroughly and rub in a little salt to the fat only - again this help with crisping. Bon appetite x

[EDDIE51]

What weight is it ? Can't tell cooking time unless we know the weight. What do you mean by 'thing' is it leg, shoulder, belly ?
Pork cooks best at a fairly low temperature say 160 deg C but that is too low for good crakling so finish the crakling off under the grill as you have been told.

[murraymints]

crackling !!! yum yum..is that appropriate for breakfast ? hee hee

[flobadob]

It worked great. 230C for about 20 mins, then around 30 mins per pound at 170C. Finally back up to 230C for a final ten mins. Still have some crackling left for this evening. Saltelicious.