Using a sharp knife score the sheet of rind at half-centimeter intervals.
Pour boiling water over the rind. This allows the fat to render out easily.
Dry the crackling, and then allow it to sit uncovered at room temperature for an hour or two to ensure that it is completely dry.
Sprinkle generously with sea salt flakes and freshly ground black pepper.
Preheat oven to 220 (fan 200) degrees.
Place crackling rind side up onto a rack over a shallow baking dish.
Roast for 40 to 50 minutes, or until small bubbles form on the surface and the rind is golden and crisp. Cool for five minutes, and then cut into pieces with kitchen scissors
Serve with fries and gravey!