Crispy Pork Joint

A proper Crispy Pork Joint makes a wonderful centrepiece for a family roast. The key is preparation. Dry rind and careful scoring create crisp, golden crackling every time. Follow these steps and you will feel confident serving this classic dish.

Prep Time 20

Cook Time 2

Resting 20

Total Time 2 40

Servings Portions

Ingredients

2 kg pork shoulder or loin rind on
2 tsp fine sea salt plus extra if needed
1 tsp freshly ground black pepper
1 tsp crushed fennel seeds optional
1 tbsp olive oil

Instructions

Preparation:

First, remove the pork from the fridge at least 30–45 minutes before cooking. This helps it cook evenly.
Pat the rind completely dry using kitchen paper. Moisture prevents crisp crackling. For best results, leave the pork uncovered in the fridge for a few hours or overnight before cooking.
2 kg pork shoulder
Next, score the rind in a crisscross pattern. Use a very sharp knife. Cut through the skin and into the fat, but do not cut into the meat. Keep the cuts about 1 cm apart in both directions. This pattern helps the fat render evenly and allows seasoning to penetrate.
Rub the olive oil lightly over the rind. Then press the salt firmly into every scored line. Add black pepper and crushed fennel seeds if using. Make sure the salt reaches deep into the cuts.
2 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tbsp olive oil, 1 tsp crushed fennel seeds

Cooking Method:

Pre heat your oven to 220°C (200°C fan) / 425°F / Gas Mark 7.
Place the pork on a rack inside a roasting tin. If you do not have a rack, rest it on halved onions or carrots to lift it slightly.
Roast at the high temperature for 25–30 minutes. This blast of heat starts the crackling process.
After that, reduce the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Continue roasting for about 25 minutes per 500g, plus an extra 25 minutes.
For a 2 kg joint, total cooking time will be around 1 hour 45 minutes to 2 hours.
The pork is cooked when the internal temperature reaches 70°C in the thickest part. The juices should run clear.
If the crackling needs extra crisping, increase the heat again for the final 10 minutes. Watch carefully to avoid burning.

Resting:

Remove the pork from the oven and transfer it to a board. Cover loosely with foil. Rest for at least 15–20 minutes. This keeps the meat juicy and tender.

Carving and Serving:

Use a sharp carving knife. Cut between the scored lines for neat portions. The crackling should break cleanly with a crisp snap.
Serve with roast potatoes, seasonal vegetables, and apple sauce. The sweet apple balances the rich pork beautifully.

Equipment

Notes

Tips:

Dry rind equals better crackling.

Do not skip the high-heat start.

Avoid opening the oven door too often.

Always rest before carving.

Nutrition