What's your secret to crispy pork crackling?

[warrior queen]

Everyone has their own tried and trusted method to make the perfect crackle on a pork roast.
What's yours?
My Omi taught me to rub equal measures of salt, oil and lemon juice into fridge-dried rind, and then roast at 250*C for the first half hour of cooking.
Works every time.

Consider this my fluff-thread for today

 

[VaticanAssassin]

Things must truly be backwards down under. I do 450 for the first 20, then go down to 250 for the remainder.

 

[warrior queen]

Things must truly be backwards down under. I do 450 for the first 20, then go down to 250 for the remainder.

You did note that I speak civilised celcius, right?

 

[VaticanAssassin]

See I told you, you are backwards.....you meant 482

 

[warrior queen]

See I told you, you are backwards.....you meant 482

Not backwards..... upside-down!

 

[warrior queen]

And, today I made a liar out of myself
My crackle hasn't fully worked and I will have to cut it off and put it back into the oven to finish.
Damn it.

 

[warrior queen]

Saved
Back in a very hot oven for 7 mins, and the crackle was perfectly crisp and dry.
Phew!