Perfect Pork Crackle

Method

To cook the crispiest crackling, there are 3 things you need:

  • Heat
  • Oil
  • Salt

One of the most important things to remember is to get the rind as dry as possible before the cooking process.

Follow these 3 easy steps to make it at home:

  1. Remove your roast from the pack and pat dry with paper towel. With a sharp knife score (or re-score) the rind at 1cm intervals, being careful not to cut into the meat. Refrigerate uncovered for 1 hours (ideally overnight for best results), to dry the rind.
  2. Place on a wire rack in the sink, pour a jug of boiling water over the rind. Pat dry with paper towel. Rub with 1 tablespoon of vegetable oil and 1 tablespoon of coarse salt, getting into the scores.
  3. Transfer to a baking tray. Roast in a pre-heated oven at 240°C (220°C fan forced) until the rind crackles – up to 50 minutes. Reduce heat to 180°C (160°C fan forced) and cook for 35 minutes per kg or until cooked. Remove and rest for 10 minutes before carving.

Tip:

What size roast should you choose?

Bone-in:

  • Generally around 3.5-4kg
  • Serves about 10-12 people

Boneless:

  • Generally around 1-5-2kg
  • Serves about 6-8 people


Watch the video below for the Perfect Pork Crackle How-To Guide.