To me few dishes evoke as much excitement at the dinner table as a perfectly roasted pork with golden, crisp crackling. It’s a dish that bridges the gap between rustic comfort and culinary sophistication starting with the crunch of the crackling and the anticipation of the tender pork covered in thick gravy. Roast pork with crackling isn’t just food—it’s an experience.
The real allure of this dish lies in the crackling. That satisfying crunch, followed by the tender, juicy pork beneath, is the ultimate reward for patience and care. The crackling is a textural triumph, its salty crispness offering a perfect contrast to the richness of the meat. But it’s more than just technique—there’s something primal and deeply satisfying about this harmony of textures and flavours.
While the crackling often takes centre stage, the meat itself is the unsung hero. When properly roasted, pork becomes buttery and succulent, infused with the subtle sweetness of its natural juices. Add the gentle caramelisation that comes from roasting, and you have layers of flavour that are as complex as they are comforting.
The aromas of roast pork are equally enchanting. As it cooks, the air fills with a heady mix of roasted fat, earthy herbs, and a hint of smokiness. It’s the kind of scent that turns a house into a home, beckoning everyone to the table. The anticipation builds as the roast emerges from the oven, glistening and golden, the crackling audibly crisp as it cools.
What truly sets roast pork with crackling apart is its ability to bring people together. Whether it’s a Sunday lunch with family, a festive celebration, or a simple meal with friends, this dish always feels special. Pair it with roasted potatoes, seasonal vegetables, or even a tart apple sauce, and you’ve created a meal that lingers in memory long after the plates are cleared.
In many ways, roast pork with crackling is a metaphor for good cooking—taking humble ingredients and transforming them into something extraordinary. It’s a reminder that the best meals aren’t just about nourishment; they’re about joy, connection, and the love poured into every step of the process. And when the crackling shatters under your knife, revealing the tender perfection beneath, you’ll understand why this dish is so beloved. It’s not just a meal—it’s a celebration.
Roast Pork With Crackling
Roast pork with crackling is a timeless classic featuring juicy, tender pork crowned with crispy, golden skin. This dish is a guaranteed showstopper for Sunday roasts or festive gatherings, offering a delightful contrast of textures and flavours.
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Servings: 6 Portions
Calories: 365kcal
Ingredients
- 2 kg pork shoulder or belly, with skin scored
- 1 tbsp olive oil
- 2 tsp sea salt coarse
- 1 tsp ground black pepper
- 2 tsp fennel seeds optional
- 1 large onion sliced into thick rounds
- 2 large carrots cut into chunks
- 2 stalks celery cut into chunks
- 300 ml chicken stock
Instructions
- Preheat your oven to 220°C (430°F) / 200°C (fan).
- Pat the pork skin dry with kitchen paper, ensuring it is completely moisture-free. Use a sharp knife to score the skin in parallel lines about 1cm apart, taking care not to cut into the meat.2 kg pork shoulder
- Rub the olive oil all over the skin and sprinkle with sea salt, pressing it into the scored lines. Add black pepper and fennel seeds (if using) for extra flavour.1 tbsp olive oil, 2 tsp sea salt, 1 tsp ground black pepper, 2 tsp fennel seeds
- Place the onion slices, carrots, and celery in the bottom of a roasting tray. Lay the pork on top, skin-side up, ensuring the meat is slightly elevated by the vegetables.1 large onion, 2 large carrots, 2 stalks celery
- 300 ml chicken stock
- Roast the pork at 220°C (430°F) for 30 minutes to start crisping the crackling. This step is crucial to get that perfect crunch.
- Lower the oven temperature to 180°C (350°F) / 160°C (fan) and continue roasting for 2 hours. Check occasionally, ensuring the tray doesn’t dry out—add a splash of water if necessary.
- Once cooked, remove the pork from the oven and transfer it to a cutting board. Let it rest for 20–30 minutes, loosely covered with foil, to allow the juices to redistribute.
Notes
Chef’s Tip:
For ultra-crispy crackling, ensure the skin is dry before roasting. If needed, leave the pork uncovered in the fridge overnight to draw out moisture before cooking.
Nutrition
Calories: 365kcal | Carbohydrates: 7g | Protein: 42g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 138mg | Sodium: 1031mg | Potassium: 910mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4086IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg
11 comments
A true British roast meal served with roast potatoes, parsnips, peas, carrots, Yorkshire pudding gs and thick gravy. Paradise.
The pork itself was juicy and delicious, and the crackling was crisp, but it took a bit longer to cook than the recipe suggested. I added an extra 20 minutes at a higher temperature, and it turned out great.
The crackling was incredibly crisp and satisfying to bite into, while the pork was juicy and full of flavour.
I was intimidated by making crackling before, but this recipe made it so easy. The high-heat trick worked wonders, and the pork came out succulent and tender.
The crackling was so crispy that you could hear the crunch from across the table.
I made this for a family dinner, and it was a massive hit.
The crackling on this roast pork is what dreams are made of
It’s such a comforting and indulgent meal—I’ll definitely make it again.
The instructions were clear, and the crackling turned out perfectly crunchy. The vegetables at the bottom added a lovely sweetness to the dish.
The meat was beautifully tender and paired perfectly with roasted vegetables and apple sauce.
The fennel seeds added a subtle, aromatic touch that elevated the dish.