Pork Roast with Crispy Crackling
  -  Pork Roast with Crispy Crackling

Secret tips for perfect pork crackling

Forget all the fussing other recipes recommend for perfect pork crackling! Just follow these easy steps:

  • Use unrolled boneless pork shoulder (skin-on of course, for the crackling!)
  • Ensure skin is dry
  • No need to score the skin
  • Roast uncovered for the whole time (to keep the skin dry)
  • Roast on a low first to slow cook the flesh until tender, then high to finish the crackling
  • Keep the skin surface level by using scrunched up balls of foil. Because level surface = even heat distribution = better crackling!
Move aside pork-belly. You have been superseded by delicious slow grilled pork shoulder. Simple and a sumptuous.
Two and a half hours at a low heat (140) with the meat, skin side up and rubbed with salt, in a roasting pan with a bottle of white wine (I added a bunch of fresh herbs from the herb pot).


  1. Season the pork with salt, pepper and optional fennel with a drizzle of oil
  2. Place onion and garlic in pan
  3. Add wine into pan (see recipe for subs)
  4. Roast uncovered in a low oven 160C/320F for 2.5 hours
  5. Remove from oven
  6. Level surface using foil balls
  7. Roast at 240C/450F for 30 minutes until crackling is puffy and crisp

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