Cut from our skin on boneless pork loin joints our butchers cut these 2lb (1kg) joints to size before scoring the crackling. Crackling Top Tip : The night before cooking add plenty of salt to the cracking and into the scores. On the day remove the joint 4 hours prior to cooking and crank up the heat to fall blast and cook for 20-25 minutes before turning down to ensure the crispiest crackling.