After half an hour, turn the oven down to 190℃ - but keep a watch to make sure the crackling doesn’t burn. After a further half hour, the crackling should be beginning to brown nicely. Baste with the milk and do so again after one and a half hour’s cooking. After 2hours, the crackling should be nicely brown and the meat still just pink in the middle – it is important not to overcook Middle White.