Food

The link that @cornelius_blackfoot posted is a little ripper and one I've used the past couple of years.

Unlike @>>>>>> I use Pork belly because crackling.

I followed this recipe from Hill & Szrok recently and it's the one I'll be using again on Xmas (making one for the inlaws a few days before as well).

My top tips for achieving a really good bit of crackling and porchetta:
1) Buy the best pork you can afford, you can really taste it in the meat and the quality of the fat.
2) Get a whole belly, get the butcher to trim out the rib bones (keep these for sauce making).
3) I cut out some of the meat from the belly so that it is an even depth the whole way (there is more meat to the side of the ribs) I dice this and add to the stuffing.
4) I salt the skin, leave it to blister for 6 hours and then wash. I'll repeat this process again. The skin should look blistered as the salt draws out the moisture.
5) Score the skin lots, either finely all in one direction or slightly less fine in a criss cross pattern, then salt plentifully.
6) Once rolled, wrap it in oiled foil and cook it in this for the majority of the time then crisp it in a roasting hot oven until you're satisfied with the look of the crackling.