It’s great to have a recipe that works consistently: basically, you cook the (seasoned) pork in the over at 140 for four hours. After that, you take it out and put it onto a cold frying pan, fleshy side up. Put enough oil to cover the skin and watch it blossom into the perfect crackling you’ve ever seen. No prepping, boiling, foiling or pricking with fucking pins.

European people LOVE it because what is there not to love about fruit, cream and condensed milk?

I finally found the right coconut which is young coconut, but I think I draw the line with adding cheese.