Perfect Roast Pork Crackling
Unlock the secret to achieving the ultimate crispy, golden crackling with this recipe for *Perfect Roast Pork Crackling*. Featuring a succulent 2kg pork shoulder with its skin expertly seasoned and scored, this dish is elevated with a simple yet flavorful blend of olive oil, sea salt, and black pepper. The preparation process ensures next-level crispiness by drawing out moisture from the skin, while roasting on a wire rack helps the pork cook evenly. Starting at a high heat for an initial burst of crunch, then slow-roasting to tender perfection, this recipe guarantees a show-stopping centerpiece for your next family dinner or holiday feast. Pair it with roasted vegetables for a meal that's as satisfying as it is irresistible. Whether you're a crackling connoisseur or just learning to master it, this recipe delivers consistently crispy results every time.
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Recipe Information
Ingredients
- 2 kg pork shoulder (with skin-on, scored)
- 2 tbsp sea salt
- 2 tbsp olive oil
- 1 tsp black pepper
Instructions
Preheat your oven to 240°C (475°F).
Pat the pork skin dry with paper towels. The drier the skin, the better the crackling.
Using a sharp knife, score the skin in parallel lines about 1 cm apart. Be careful not to cut too deep into the meat.
Rub the pork skin generously with olive oil, ensuring it gets into the scored lines.
Sprinkle the sea salt evenly onto the skin, rubbing it into the scored lines to help draw out moisture from the skin during cooking.
Season the underside of the pork with black pepper.
Place the pork on a wire rack set over a shallow roasting pan. This allows air to circulate around the pork for even cooking.
Roast the pork in the preheated oven at 240°C (475°F) for 30 minutes to kickstart the crackling process.
After 30 minutes, reduce the oven temperature to 180°C (350°F) and continue roasting for 1 hour and 30 minutes.
Check the pork after the cooking time. If the crackling needs extra crisping, increase the oven temperature back to 240°C (475°F) for an additional 10–15 minutes.
Once the skin is golden and crispy to your liking, remove the pork from the oven and let it rest for 15 minutes before carving.
Serve the pork with your favorite roasted vegetables or sides and enjoy!
Nutrition Facts
Calories |
6058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.1 g | 600% | |
| Saturated Fat | 164.4 g | 822% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 15352 mg | 667% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 460.2 g | 920% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6629 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
