Perfect Pork Crackling

Perfect pork crackling starts with thoroughly dried skin, careful scoring, and a generous seasoning of sea salt. The initial blast of high heat creates the crisp texture that makes crackling so popular. Served with a roast dinner, it provides a satisfying crunch and rich flavour that everyone enjoys.

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings Portions

Ingredients

1.5 kg pork loin or pork shoulder joint with skin on
2 tbsp vegetable oil
2 tsp sea salt coarse
1 tsp ground black pepper

Instructions

Remove the pork from the refrigerator 30 minutes before cooking.
Pat the skin completely dry with kitchen paper.
If needed, score the skin with a sharp knife. Cut through the skin and fat but not into the meat. Leave about 1cm between each cut.
1.5 kg pork loin
Rub the vegetable oil all over the skin.
2 tbsp vegetable oil
Sprinkle the sea salt evenly across the scored skin. Work some of the salt into the cuts.
2 tsp sea salt
Season lightly with black pepper.
1 tsp ground black pepper
Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7.
Place the pork on a rack in a roasting tin with the skin facing upwards.
Roast for 30 minutes. This high heat helps the crackling begin to blister and crisp.
Reduce the oven temperature to 180°C (160°C fan) / 350°F / Gas Mark 4.
Continue roasting for about 1 hour, or until the pork reaches an internal temperature of 70°C.
Check the crackling during cooking. If it needs more colour, increase the heat for the final 10 minutes.
Remove the pork from the oven and transfer it to a carving board.
Rest the meat for 15 minutes before carving.
Cut the crackling into portions and serve alongside slices of pork.

Equipment

Nutrition