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.