Perfect Roast Pork Crackling

1. Score pork skin, best to have your butcher do this.

2. Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.

3. Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.

4. The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.

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Nutrient	Quantity
Total fats	15.6654 g
Protein	98.4176 g
Carbohydrates	1.0458 g
Energy	564.5013 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0589 g
Water	340.993 g
Aspartic acid	9.2122 g
Calcium, Ca	55.6534 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Fiber, total dietary	0.796 g
Niacin	32.2715 mg
Hydroxyproline	0.34 g
Vitamin A, RAE	0.14 g
Arginine	6.3331 g
Riboflavin	1.9247 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0589 g
Fatty acids, total saturated 20:1	0.0997 g
Glutamic acid	15.0463 g
Sodium, Na	332.6941 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4987 g
Total lipid (fat)	15.6654 g
Manganese, Mn	0.1715 mg
Proline	3.9847 g
Fatty acids, total saturated 16:0	3.4912 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.9131 g
Choline, total	325.9474 mg
Fatty acids, total polyunsaturated 18:1 t	0.0725 g
Serine	4.1161 g
Fatty acids, total saturated 18:0	1.6728 g
Fatty acids, total saturated 20:4 undifferentiated	0.2675 g
Vitamin B-6	2.5163 mg
Selenium, Se	114.2403 g
Ash	4.7884 g
Fatty acids, total saturated 18:1 undifferentiated	7.2521 g
Pantothenic acid	3.6357 mg
Phenylalanine	4.0884 g
Copper, Cu	0.2797 mg
Betaine	28.5601 mg
Thiamin	2.3882 mg
Methionine	2.6943 g
Iron, Fe	4.1788 mg
Carbohydrate, by difference	1.0458 g
Phosphorus, P	948.1421 mg
Folate, total	4.5333 g
Alanine	5.6326 g
Cholesterol	285.6006 mg
Valine	4.9778 g
Fatty acids, total saturated 18:2 undifferentiated	1.9469 g
Glycine	4.4557 g
Fatty acids, total saturated 14:0	0.1859 g
Zinc, Zn	14.49 mg
Isoleucine	4.6606 g
Fatty acids, total polyunsaturated	2.3413 g
Leucine	8.0938 g
Vitamin A, IU	2.7 IU
Folate, DFE	4.5333 g
Tryptophan	1.1747 g
Vitamin C, total ascorbic acid	0.42 mg
Phytosterols	1.32 mg
Fatty acids, total polyunsaturated 18:1 c	6.9813 g
Tyrosine	3.8933 g
Vitamin B-12	2.9013 g
Fatty acids, total saturated	5.3907 g
Histidine	3.9959 g
Fatty acids, total monounsaturated	7.8505 g
Threonine	4.3277 g
Folate, food	4.5333 g
Fatty acids, total polyunsaturated 17:0	0.0408 g
Vitamin E (alpha-tocopherol)	0.3627 mg
Fatty acids, total trans	0.0725 g
Fatty acids, total trans-monoenoic	0.0725 g
Magnesium, Mg	107.4336 mg
Lysine	8.7374 g
Potassium, K	1688.5504 mg
Cystine	1.1105 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Olive oil	0	0	0	0
black pepper	0	0	0	0
Water	0	0	0	0
fennel seed	1 teaspoon	6.9	1.0458	0.2974
pork leg	1	557.6013	0	15.368