Don’t you just love roast pork with crackling? The crispiness and saltiness are just a bit moreish.
Simple Roast Pork With Crackling
It sets off the succulent roast pork beautifully. Up until recently, I would only have a tiny piece, but now I know better that fat doesn’t make you fat, I can go to town on it.
The real secret of crackling, is to ensure the skin is thoroughly dry, scored deeply enough, and plenty of salt is rubbed in. There are many different methods, and everyone has their own, but this is easy and works every time.
The other TOP SECRET TIP I will share here, is that you twice cook the crackling. This really crisps it up, then cut into strips, cubes or just gnaw away at it to reach your inner cave(wo)man.
Roast Pork With Crackling
- Bring the pork out of the fridge, rinse then pat well until completely dry.
- If the skin isn't scored already, score the skin with a very sharp knife until you hit the fat, but not the meat. You can even use a Stanley knife, because most kitchen knives just aren't sharp enough to cut through the tough old pigs skin.
- Rub oil over the skin, then massage salt all over. Really get the salt into all the score lines. This is what makes the cracker crackling.
- Place in the oven at 180C / 350F for 1 hour per kg meat.
- I use a meat thermometer, and know it is ready when the internal temperature at the thickest part reaches 72C/ 160F.
- Bring the roast pork out from the oven. Cut the crackling off from the roast, and place back in the oven at 200C/ 400F for 5-10 minutes.
- Cut or snap into pieces.
UPDATE :: For cracker crackling the easy way with no knives, take a look at this new recipe. Such an easy recipe to make when the oven is on.