Now this isn't really baking but I'm putting it on here as getting crackling right at home can be a pain. I've tried loads of different ways and it comes down to two as far as I can make out. Forget worrying about the preparation - prep and cook the pork however you want. Slow roast, normal roast, hot oven at the beginning, hot at the end, rubbing salt in, putting oil on, adding flavours to it - do whatever you want as my experience is that heat makes crackling and you can't achieve this, with nice tasting meat, at the same time at home.
Therefore once you are happy the meat is cooked how you want it, take it out to rest. Before you cover with foil cut the crackling off as you'll need to give it some attention. Now do one of the next two things for great crackling:
1. Blowtorch it. Yep, take that cooks blowtorch you got with a creme brûlée set and attack the crackling. It's incredibly fun and gives great results. If you don't have one get one.
2. Put the crackling as flat as possible on a baking tray, ideally low sides, whack the oven up to max and leave for 15 minutes or so. You'll hear it start to pop so just check it doesn't burn.
Leave to cool and then smash into pieces.
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