1. Score the pork skin closely with a sharp knife and salt it well.
2. Rub with garlic, rosemary and pepper.
3. Start roasting at high heat (220°C) so the crackling puffs up.
4. Reduce to 170°C and roast until done.
5. Rest, then carve with the crisp crackling.
Tip: Dry skin is the secret to good crackling – pat it dry before roasting.
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