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Remove your crackling from the packaging and pat dry with paper towel.
With a small sharp knife, deeply score the rind at 1cm intervals.
If time allows, leave the scored crackling uncovered in the fridge for 1 hour, or ideally overnight.
When you’re ready to cook, put your pork crackling on a wire rack in the sink and pour a jug of boiling water over the rind.
Pat dry thoroughly with paper towel.
Preheat oven to 220C or 200C fan-forced.
Rub rind with vegetable oil and salt, making sure the oil and salt penetrate the scores.
Place crackling rind-side up onto a rack over a shallow baking dish.
Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp.
Cool for 5 minutes, then slice & enjoy!