Perfect Pork Crackle – a how to guide

HOW TO COOK PERFECT PORK CRACKLE

Serving roast pork with hard, chewy crackle that has more ‘bend’ than ‘crunch’ will leave your Christmas guests (and yourself) quite disappointed. Save yourself time and frustration this Christmas with our pork roast crackle cooking guide. Book mark this page or download our guide as a PDF for easy reference at home.

CRISPY PORK CRACKLE

To cook the crispiest crackling, there are three things you need: 1. oil 2. salt 3. heat.

• Preheat oven to 220°C.

• Pat the surface of the rind dry with paper towel.

• Use a small sharp knife to score the rind finely – or ask our Mighty Nice butchers to do this for you.

• Rub a little oil and salt well into the scored rind.

• Cook for 20 minutes at 220°C (this will begin the crackling process), then turn down to 180°C and cook for 45 minutes per kg.

• Rest for 5-10 minutes and enjoy

Merry Christmas!

WHAT SIZE ROAST SHOULD I BUY?

Please view our Christmas ham and pork roast buying guide.