Pork should always be at room temperature before cooking.

After cooking, let meat rest for 10–15 minutes before carving, to allow juices to be distributed.

The secret for perfect crackling is oil, salt and heat. Rub oil and salt well into the scored rind and place into a preheated 220°C oven for 20 minutes.

Always cut meat across the grain to keep it tender.

When stir-frying use a high heat for two to three minutes until light brown.