Crispy. Crunchy. Salty. Fatty. Rich. Delicious.

Best pork crackling tips

Customers often ask us how to get really good crackling and honestly, it’s super easy. The secret is dry skin so the easiest way to ensure awesome crackling is to plan ahead.

Step 1: Leave your pork cut uncovered in the fridge overnight before cooking.This dries the skin out which is the important step. This pretty much guarantees maximum crunchiness.

Step 2: Before cooking, rub a little olive oil or butter and a good amount of salt into the skin.

Step 3: Preheat your oven to 240 degrees and cook at this temperature for the first 20 minutes of your overall cooking time. You need it this hot initially to get the skin blistered. NB. All oven temperatures differ so be sure to carefully watch your pork to ensure it doesn’t burn. 

*Your overall cooking time is obviously going to depend on which cut of pork your roasting and the size.

Step 4: Drop the oven temperature back down to your recipe’s suggested cooking temp. We suggest using a digital thermometer to ensure perfectly cooked pork, every time. Your pork roast is cooked when the internal temperature reaches 70-75°C or 165F.

Step 5: Check on the crackling 30 mins before end of cooking time. If it’s not crisped up enough simply turn the temperature to 240 degrees again. Again, carefully watch your pork to ensure it doesn’t burn.