Cracking pork crackling

I make sure the pork skin is scored in long strips all over and pat it dry with kitchen paper, before adding crushed fennel seeds to the usual dusting of salt and pepper. I start cooking the joint at 220°C for 15-20 minutes before lowering the oven temperature to 180°C for the remaining cooking time. If the crackling isn’t quite done when the pork is cooked - there is sometimes some sections underneath the joint that aren’t crisp - remove, scrape off any fat and pop back in the oven to crisp up while the meat rests. If you want to serve the cracking on the pork porchetta-style, use a hot air paint stripping gun on high to crisp up any soggy bits.