Pork Crackling

Crackling is the membrane that turns pork from good into theatre — properly executed it's like glass and shatters under a knife. Three things matter. One: the skin must be bone-dry going into the oven; pat with kitchen paper and leave uncovered in the fridge overnight. Two: score the fat just down to the meat in even lines about 5mm apart, opening up paths for fat to render out. Three: rub generously with flaky salt, which draws out residual moisture and seasons through. Start at a high heat (220°C) for 30 minutes to blister it, then drop down to finish the meat without burning the crackling.