Hands down one of the best crackling I've tried. The meat was tender and juicy, well-seasoned, and I love how perfectly segmented it was from the fat (so I could remove all that sinful shizz). The reduced balsamic, while no stroke of genius, lent a tangy sweet note to cut through all that fat and kept the dish rather light. It would be close to perfect if not for the bland and dry mash.