Cooking the Perfect Pork Crackle

 

It starts with that crispy, gratifying first bite: then, the unmistakable crunch and savoury goodness, flavour and absolute satisfaction of perfect pork crackle hits you.

There really is nothing else like it for us foodies and pork appreciators.

Some people like to eat their pork crackle on the go. Others will move everything else on their plate aside and eat it first, and some people – the best people, we find – save it ‘til last, to fully savour it.

We’re talking pork crackle people. In fact perfect pork crackle. The pinnacle of pork-fection, some might say. The holy grail of the culinary world of pork.

But how do you go from being someone who simply enjoys devouring pork crackle, to being someone who can create it? How do you reach that milestone that so few people do, of being able to confidently prepare the perfect, golden pork crackle every time?

Let us take you through it, humble pork lover, one step at a time.

 

Get your tastebuds ready – it’s time to cook the perfect pork crackle.

Step 1: Heat things up! That is, preheat your oven to 220°C.

Step 2: If your pork has come wrapped in plastic, it’s important you take the time to pat it dry all over with paper towel. If you have the time, you can also leave your roast after it’s been patted dry in for a further hour, just to make sure any moisture has been removed from the rind.

Step 3: Score your rind at about 1-inch intervals, being careful not to cut into the meat.

Generously rub 1–2 teaspoons of good quality, coarse salt and a tablespoon of oil into the rind of the roast pork. When you’re done, place the pork on a rack in a roasting pan. (The rack helps to circulate the air all the way around your roast. This is key!)

Step 4: Place your roast into the oven and cook it at 220°C for about 45–60 minutes, or until the crackle begins to delightfully brown and blister.

It’s a good idea to check on the roast regularly after 20 minutes or so, to make sure it’s not burning.

Step 5: Reduce the heat to 180°C and continue to cook the roast for a further 35–40 minutes per kilogram, or until the temperature at middle of roast reaches 71°C.

The best way to check this is with a baking thermometer, or if you cut into the meat, it should be slightly pink in the centre.

Step 6: This is also crucial – remove the roast from the oven and rest it under foil for at least 10 minutes before carving.

 

And there you have it. See? It is doable pork lovers! Just follow each step, and keep an eye on things as they progress, and you will nail this life-skill in no time.

We don’t need to outline Step 6 for you, because it’s really obvious. Drool! And then enjoy. And then show off about your perfect pork crackle. (We recommend Instagram).