Perfect Pork Crackle
To cook the crispiest crackling, there are 3 things you need:
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:
- 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.
- 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.
- 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.
What size roast should you choose?
- Generally around 3.5-4kg
- Serves about 10-12 people
- Generally around 1-5-2kg
- Serves about 6-8 people