When the patent has been approved we would be very grateful if you could share the crackling recipe
There was discussion about pork crackling in this or another thread last year IIRC.
The trick I've perfected is to put the meat in an adjustable 'V'-shaped rack in the roasting tray. Adjust the placement of the meat, using skewers if necessary, to ensure that the skin is on top and as FLAT as possible. Olive oil + salt it.
Then the real trick is to put it in a NON-preheated oven with an overhead grill element, with the skin about 10-12 cm below the element. Turn the oven on to overhead grill + fan-forced at 180 deg C and away you go. After about about half an hour check to make sure it's not placed too close to the element. Lower the shelf a notch if it's showing signs of burning early.
After about 1-2 h, the crackling will be done to perfection. Just as it starts to show a tiny bit of burn, flick the oven onto conventional fan-forced so the crackling doesn't burn and complete the cooking according to the meat thermometer. I do the vegetables in separate trays.
When buying a roast of pork (on the bone - I don't like rolled roasts), I always look for the biggest skin to meat ratio
and with a shape that I'm confident will sit in the V-shaped rack to keep all of that skin orientated flat to the element!
Last night's was as near perfection for all criteria I could have imagined. Not a square mm was uncrackled and it was all crispy and bubbled with not a hard and tooth-break risky bit, or a chewy bit, in it.
Needless to say, it goes down a treat with two physically very active 30-something sons
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