How to cook great crackling every time is one of the best bits about a roast pork dinner. With so few ingredients, you can turn a piece of fat and skin into a delicious crunchy treat. Served as a side dish or as snacks, I can assure you they will be gone quickly.
How to cook great crackling every time
A crunchy piece of crackling is perfect before, during and after a meal.
Equipment
- 1 roasting tray deep sided
Ingredients
- 1½ kg pork joint
- 1 tbsp salt
- vegetable oil to rub in
Instructions
- Brush the skin liberally with oil so that as the pork cooks, this will render the fat out and help it to blister1½ kg pork joint, vegetable oil
- Season with salt1 tbsp salt
- Score the skin with a sharp knife to help the fat escape during cooking, but don’t cut all the way into the meat.
- Pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp.
- Weigh joint and roast the meat for 25 mins at 240C/fan 220C.
- Then turn the oven down to 190C/fan 170C and roast for 25 mins per 450g/1lb.
- Rest the meat for 10-15 mins before carving.
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