Killer Pork Crackling


A roast pork just isn't the same without the crackling.
Apply this recipe when roasting any cut of skin on pork roasts, but I find it best if you've slow cooked the meat throughout the day and just want to get the oh-so-good crunchy bits.



  • Salt. Lotsa salt.
  • Skin on Pork Roast (preferably shoulder or loin)



  1. Pre-heat your oven to it's hottest temperature-turn it all the way up
  2. With a sharp knife, score roast by slicing the pork skin from one end to the other (width-way or diagonally) through the skin and fat, careful not to slice into the meat and making sure the slices are at even widths. If you don't feel confident doing this, ask a butcher at Meat Cuisine to do it for you.
  3. Massage salt into the scored skin (and don't be shy, this is the key to making it crackle!)  making sure to get in in the incisions you've made.
  4. If you're roasting dish has a rack, be sure to use this and pour a water into the base to prevent a messy oven.
  5. Put the roast in your hot as hell pre-heated oven for about 20 minutes.
  6. Open your oven every 5 minutes or so for a few seconds to let the accumulated moisture escape and to make sure your crackling isn't starting to go black.
  7. After 20 minutes turn the oven down to a normal cooking temperature and cook the roast for the amount of time necessary to cook the meat. (or if you've decided, like me, to cook your pork in the slow-cooker all day, remove from oven when crackling is hard)
  8.  Once out of the oven, let it sit for a further 5 minutes or so to crisp up even more.

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