Looking at that makes my mouth water for the crackling, the best part. Then you need plenty of gravy. I cook the pork long and slow, remove the crackling, leave the pork simmer in the gravy and keep the crackling in the oven. I'm actually having it for a meal tonight. I've got the rolled leg of pork in the oven now. There will be plenty of sweet potato, pumpkin, carrot and baby peas to go with it. I'll enjoy the crackling while I watch Sky tonight.
