[header] How to cook pork crackling [title] Purchase a pork roast or joint, preferably either belly or shoulder. [step] This recipe can only be done with a thick layer of fat atop the roast. Some cooks insist the pork belly and shoulder, two fatty cuts of meat, produce the best crackling. 
[title] Defrost the meat in the refrigerator for 12 to 36 hours if it is frozen. [step] Remove it from the refrigerator and place it in a roasting pan with the fat layer facing up.