Perfect Pork Crackling

It’s incredibly disappointing when the pork crackling doesn’t crackle! Here is the best way to ensure you get the right amount of crunch with your pork roast.

Best cuts for a pork roast with crackling are pork loin boned and rolled, rolled pork shoulder, and pork leg roast.

• Pat the skin dry so there is no moisture.
• Score the skin by cutting slits every 1cm across with a Stanley knife or a very sharp knife.
• Use approximately 2 tbsp of good quality flaky sea salt to massage the roast.
• Put in a hot oven at 230°C for 20 minutes. Turn the oven down to 160°C to finish cooking until the roast reaches an internal temp of 71°C (approximately 2 hours).
• Rest for 10-15 minutes before carving.

Source:  New Zealand Pork, reproduced with permission.