Few dishes are as universally loved as a well-cooked roast pork with crispy crackling. The contrast between the crisp, golden skin and the tender, succulent meat underneath makes this a centrepiece worthy of any table. Whether it’s for a Sunday roast, a gathering/party or a comforting family meal, roast pork with crackling never fails to make people smile.
The key to a great roast pork lies in its crackling—a perfectly crisp, brittle crust that shatters with each bite. This glorious textural contrast comes from careful preparation, ensuring that the skin is well-dried and properly seasoned before roasting. The result? A satisfying crunch that gives way to juicy, flavourful meat infused with its own natural richness.
The Perfect Pairings
A roast pork dish is only as good as its accompaniments. Classic sides such as roasted potatoes, honey-glazed carrots, and buttered greens provide balance to the richness of the pork. A tangy apple sauce or a sharp mustard cuts through the fat beautifully, offering a delightful contrast in flavour. For something more indulgent, consider a creamy cauliflower gratin or buttery mashed potatoes.
If you prefer a more rustic approach, a simple green salad dressed with vinaigrette brings freshness to the plate. Red cabbage slow-cooked with apples and spices adds a touch of sweetness, while stuffing with herbs and sausage can elevate the meal into a true feast. Don’t forget the gravy—made from the pan drippings, it ties all the elements together with its deep, savoury notes.
Making the Most of Leftover Roast Pork
Leftover roast pork is a treasure trove of possibilities. Sliced thinly, it makes an excellent sandwich filling—try it with crusty bread, a smear of mustard, and some pickled onions for a satisfying bite. Alternatively, dice the meat and toss it into a stir-fry with fresh vegetables and soy sauce for a quick and flavourful meal.
For a hearty lunch, add shredded pork to a warm noodle soup or mix it into a fried rice dish with garlic, ginger, and a splash of sesame oil. If you have extra crackling, crumble it over a salad for an unexpected crunch or use it as a garnish for soups.
A Timeless Classic
Roast pork with crackling is more than just a meal—it’s an experience. The aroma that fills the kitchen, the satisfying sound of the crackling breaking apart, and the unbeatable flavour make it a dish to be savoured. Whether served traditionally or with a modern twist, it remains a favourite that brings people together, one crispy bite at a time.
Roast Pork with Crispy Crackling
Ingredients
- 2 kg pork shoulder or pork loin /skin-on, bone-in for extra flavour
- 2 tbsp sea salt coarse
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp garlic powder optional
- 1 tbsp apple cider vinegar optional, for enhanced crackling
Instructions
- If possible, leave the pork uncovered in the fridge overnight to dry out the skin. If short on time, pat the skin thoroughly dry with paper towels.
- Set your oven to 220°C (430°F) fan-forced or 240°C (460°F) conventional.
- Using a sharp knife, score the skin in a crisscross pattern or in parallel lines about 1cm apart. Avoid cutting into the meat.2 kg pork shoulder
- Rub the apple cider vinegar over the skin (if using), then massage in the olive oil, salt, black pepper and garlic powder.2 tbsp sea salt, 1 tbsp olive oil, 1 tsp black pepper, 1 tbsp apple cider vinegar, 1 tsp garlic powder
- Place the pork on a wire rack in a roasting tray and roast for 30 minutes at high heat to start crisping the crackling.
- Reduce the oven to 160°C (320°F) fan-forced or 180°C (350°F) conventional and cook for another 2 – 2.5 hours.
- If the crackling starts browning too quickly, cover it loosely with foil.
- For extra crunch, turn the heat back up to 220°C (430°F) fan-forced for the last 15–20 minutes. Watch closely to prevent burning.
- Remove from the oven and let it rest for at least 15 minutes before carving. This keeps the meat juicy and tender.
- Slice and serve with your choice of sides, ensuring everyone gets a piece of the crispy crackling!