the pork. first, take a sharp knife and cut through the skin, as far as the fat layer in straight lines, about 1 finger width apart. see the photos below.
place meat in the sink and pour a kettle full of boiling hot water all over the skin.
you see the skin has separated. pat the skin very dry with kitchen paper, and in between the cuts also..
when you buy your joint of pork, be sure to choose a piece where there is a lot of skin on the 'top' as this is what will make the crackling. you can ask your butcher to score the lines on the skin, but make 