True Free Range Pork Rack
Rub good quality salt all over the skin and leave in the fridge for the day or night. This helps to dry out the skin for the best crackling. Remove from the fridge about an hour before cooking and wipe off the salt on the skin. Re salt all over and then pop into a hot hot 220 deg oven for 15 mins to bring up the crackling, cook for 50 mins per kilo at 170 deg or add some stock to the bottom of the dish, cover and cook at 150 for 90 mins per kilo, uncover in the last ten minutes and increase the heat.