The Secret to Perfect Crackling: How to Roast Pork Like a Pro
Introduction
Perfect crackling comes down to technique, and this is the method to get it every time. A good pork roast, scored and dried, rewards a two stage cook: high heat to puff and crisp the skin, and a steadier roast to keep the meat juicy underneath. Done right, you get glassy, shattering crackling over tender, succulent pork.
This works with any scored free range pork roast. The real secrets are a bone dry skin, plenty of salt, and high heat at the right moment.
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Ingredients
For 6 servings
- 2kgpork roastskin on, scored (loin or leg)
- 1 tbspsea saltflaked, for the skin
- 1 tbspolive oilor melted tallow
- 1 tspsaltfor the meat
- 1 tspblack pepper
Utensils
6 items to gather · Tap to tick off
- Roasting tray and rack
- Sharp knife or scorer
- Paper towel
- Serrated knife
- Meat thermometer
- Chopping board
Cooking Steps
Dry the skin
The day before, pat the skin completely dry and leave it uncovered in the fridge overnight. A bone dry skin is the single biggest secret to crackling.
Score and salt
Score the skin in close lines, cutting into the fat but not the meat. Rub oil and flaked salt into the skin, and season the meat with salt and pepper.
Blast the skin
Roast at 240°C for 20 to 30 minutes until the skin begins to bubble and crackle.
Roast steady
Lower the oven to 180°C and roast until the meat reaches 63 to 65°C internal, about 1 to 1.5 hours depending on the cut and size.
Rest
Rest for 10 to 15 minutes, skin side up, so the crackling stays crisp.
Carve
Carve with a serrated knife through the crackling and serve.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the secret to perfect pork crackling? +
A bone dry skin and high heat. Score the skin, dry it uncovered in the fridge overnight, rub with oil and salt, then hit it with high heat to puff and crisp it. Any surface moisture steams instead of crackling, so drying the skin is the single most important step.
How do you score pork skin for crackling? +
Score the skin in close, even lines, cutting through the skin and into the fat but stopping before the meat. Scoring helps the fat render, lets salt and heat penetrate, and gives the crackling its crisp, even lines. A very sharp knife works well.
What temperature do you roast pork for crackling? +
Start with high heat at 240°C to crackle the skin, then roast the meat steadily at 180°C to 63 to 65°C internal. The combination of a high heat blast for the skin and a gentler roast for the meat gives you crisp crackling over juicy, tender pork.
Why is my pork crackling not crisp? +
Usually because the skin was not dry enough or the heat was too low. Dry the scored, salted skin uncovered overnight, pat off any moisture before roasting, and make sure the oven hits a high heat to puff the skin. Steam and low heat are the two enemies of good crackling.
How do you keep crackling crisp after cooking? +
Rest the roast skin side up and uncovered so the crackling does not steam and soften. Do not cover it with foil. Carve with a serrated knife, which saws cleanly through the crisp skin, and serve promptly while the crackling is at its best.
