Pork Crackling

Sometimes it can be challenging to get your crackling to make that satisfying crispy CRACK! every time. Follow these simple steps for crispy crackling everytime….



  • Dry the skin of your raw roast pork.
  • Score the skin – make sure your scores run deep – right the way through the skin.
  • Drizzle a couple of tablespoons of oil and rub in to the skin
  • Massage salt into the skin.
  • Rest for an hour or two (or longer if you can).
  • Pre-heat oven to 180˚C, then place roast in oven and roast for 1 hour per kg or pork.
  • Your roast is ready when your meat thermometer shows 71˚C (this is the internal temperature from using a meat prong thermometer), or the pricked pork juices run clear.
  • For super crispy, remove roast from oven, and carefully lift crackle/skin from the roast (have paper towels handy).  
  • Place crackling on a rack and place in tray back in the oven on 220˚C for 10 minutes while you let the roast pork meat rest 
Cover your meat while it is resting – it is a good way for the meat to let the juices settle, and will make carving easier.