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.

Prep Time 15

Cook Time 2 30

Resting 30

Total Time 3 15

Servings Portions

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
Pour the chicken stock or water into the tray to create steam, keeping the pork juicy.
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.
Carve the pork into slices, ensuring each piece has a portion of crackling. Serve with roasted vegetables, gravy, and apple sauce for a complete feast.

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