Thread: How do you guys do crackling

I do it in the Webber. Get a oven pan, put a layer of coarse salt about 12 mm deep in the bottom, put yr belly in, skin up and completely cover in coarse salt about 12 mm thick. I cook with a temp probe to whatever temp the book tells me, when cooked, brush off all the salt and indulge. Try tiger prawns the same way, encasing and cooking in salt is good for your arteries as well!!