Pork crackling that crackles

November 27, 2012 in Pork crackling, Recipes by Admin

  • Buy a pork joint with 1cm fat between the skin and meat
  • Remove packaging, pat dry, score and salt the skin well and place in a roasting tin in the fridge overnight (this dries the skin)
  • Cooking times = 30minutes per 500gm plus extra 30minutes
  • Ensure the pork is at room temperature before cooking
  • Roast pork in a preheated oven in a roasting pan for half the time at 200c, turn oven down to 170c for remaining time
  • If you can ‘lift’ the pork away from the pan – this can be done with thick slices of onion
  • Lining the tin with foil will make it easier to clean
  • A deep sided roasting pan avoids fat splattering inside the oven
  • Allow the joint to rest for 20minutes before carving to maintain the juices
  • If you prefer very well done pork without it being dry; after resting, slice to desired thickness, make a thin gravy and return the slices to the oven in the gravy for 10-15 minutes