Roast Pork With Crackling

Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 6



  • 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.
Serving: 200g | Calories: 496kcal | Protein: 54.2g | Fat: 29.3g