Food

I have found that there are a few key things to crispy crackling:

Score properly, Stanley knife is best I find as it doesn't score too deep.

Plenty of salt rubbed in, around and over.

I raise the pork up on pork bones and try to get the pork skin as flat as possible.

Oven as hot as possible for the first 45 minutes - get a few rotations of the tray in to keep even crispness.

If it's not as crisp as you would like but the pork is cooked, carefully remove the skin and lift it from the pork, this can help render a little of the fat away to help crisp.

Patting dry, pouring over boiling water are reasonable measures.

adding to this, mands top tool tip is this baby instead of the stanley knife...

Apparently available in asian supermarkets, or make one. My parents have it and it's rather therapeutic to use.