Pork Roast with Crackling – Crispy and bubbling with flavour

Name: Pork Roast with Crackling
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 2 kg boneless pork shoulder, rind on; 2 teaspoons garlic powder; ¼ cup olive oil; salt

Making a pork roast with crackling is really easy and is really worth the wait to get that delicious crispy crackling everyone at the table will be eyeing.

by Jessica Alberts

11-10-2020 20:33

in Recipes

Tender, juicy, roasted pork bubbling with flavour on the inside and golden, crispy crackling on the outside – that is the product of this flavourful pork roast with crackling recipe. Loved as a special Sunday lunch in many households, this recipe will not disappoint.

Making a pork roast with crackling is really easy and is really worth the wait to get that delicious crispy crackling everyone at the table will be eyeing. Follow these easy tips to get the perfect crackling every time.

Once you remove the pork roast from its packaging, make sure to dry it thoroughly with paper towels. There is always moisture remaining behind in the packaging. That moisture will prevent the rind from going crispy in the oven. It is therefore always best to leave the pork uncovered for at least an hour. This will help dry out the rind. Another important tip is to score the rind at 2 cm intervals. Just be careful not to cut into the meat. Finally, ensure to rub the rind with oil and coarse sea salt. You really need to work the salt very well into the rind.

Just follow these easy steps and you will have a delicious, flavourful pork roast with crackling to serve with a variety of veggies. Don’t be surprised if this becomes a weekly Sunday meal to look forward to.

Pork Roast with Crackling

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Recipe by Jessica Alberts Course: MainCuisine: GlobalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Ingredients

2 kg 2 boneless pork shoulder, rind on
2 teaspoons 2 garlic powder
¼ cup ¼ olive oil
salt

Method

Remove the plastic wrap from the pork. Dry the rind with paper towel until all the moisture has been removed. Lay the pork on a tray, rind-side up and uncovered and allow to dry completely for at least 1 hour.
Preheat oven to 240°C.
Using a sharp knife, score the rind at 2 cm intervals.
Turn pork skin-side down. Rub garlic powder and 1 teaspoon of salt into the meat under the skin.
Turn the pork back over, rind side up and drizzle olive oil over the whole pork. Season the rind with 1 tablespoon sea salt.
Place the pork in an oven roasting dish and roast for 50 minutes. Reduce the oven temperature to 180°C and continue roasting for around 1 hour.
Increase the oven temperature back to 220°C and roast for another 10 minutes until the rind has turned into crackling and the pork is cooked through.
Remove from the oven and allow to rest for 15 minutes before carving.
Serve with roast potatoes and vegetables of your choice.