How to Make Perfect Pork Crackling

There’s nothing quite like the crunch of perfect pork crackling. Whether it’s for a Sunday roast or a festive celebration, follow these simple steps to achieve golden, crispy perfection every time.

Ingredients:

• Pork roast (with skin scored by your butcher)

• Olsens salt (or any coarse salt)

• Olive oil

• Optional accompaniments: apple sauce and gravy

Method:

Step 1: Prep the Pork

1. Open your pork and pat the skin dry with paper towel.

2. Ensure the skin is scored (your butcher should have done this for you).

3. Rub Olsens salt into the skin and place the pork uncovered on a tray in the fridge. Ideally, leave it for 24–48 hours, but even an hour or two will help by drawing out moisture from the skin.

Step 2: Get Ready to Cook

1. Take the pork out of the fridge 45 minutes before cooking to bring it to room temperature.

2. Preheat your oven to 250°C.

Step 3: Dry and Season

1. Pat the pork skin dry again with paper towel.

2. Generously season the entire pork roast with salt, and rub olive oil onto the skin to help it crisp up.

Step 4: Start at High Heat

1. Place the pork skin-side up in the oven. Roast at 250°C for 20–30 minutes, or until the skin starts bubbling and blistering.

Step 5: Slow Cook to Perfection

1. Reduce the oven temperature to 160°C and cook the pork until it reaches the correct internal temperature:

   • For lean cuts, aim for 65°C.

   • For fattier cuts, aim for 72°C.

2. Use a meat thermometer to check doneness by probing the thickest part of the meat.

Step 6: Rest the Pork

1. Once cooked, remove the pork from the oven and place it on an oven rack to rest for 15–20 minutes. This allows the juices to redistribute, making the meat tender.

Step 7: Perfect Your Crackling

1. If the crackling isn’t quite how you’d like it, peel it off while the pork rests and place it back into the oven until it reaches your desired crispiness.

Step 8: Carve and Serve

1. Carefully cut and remove any strings from the pork. Use a large knife to carve through the crackling.

2. Serve with apple sauce and your favourite gravy for a delicious finish.