It’s easy to make perfect crackling on roast pork, as long as you follow a newly derived scientific formula. Simply by plugging 18 variables such as oil coverage and oven temperature into the lengthy equation, you can work out the “Crackling Index” (C). For top-notch crackling, C should be 100, says James Waghorn, a British management consultant and gastronome who devised the formula.
To ensure perfection, he even includes factors such as the mean diameter of the salt crystals, and the barometric pressure prior to cooking. “I once heard that fairer weather results in lighter crackling,” Waghorn explains…
