Special Occasion

Crispy Crackling

Everybody loves crunchy pork crackling. Try this recipe for great results!

Easy
10 mins prep + overnight
30 mins cook

Pork skin

Nutrition

No items found.
01
Dry out the skin

Remove any moisture from the skin by patting it dry with paper towels. For better results, place it uncovered in the fridge overnight before cooking to dry it out further.

01
02
Score the skin

Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.

02
03
Salt the skin

Use approximately 2 Tbsp of good quality flaky sea salt to massage into the roast.

03
04
Roast

Put in a hot oven at 230°C for 20 minutes.

Rest for 5-10 minutes before slicing.

04
05
Tips

The fat under the rind reacts with the salt, and makes the skin puff up and become crispy. If you don't take the time to rub the salt in properly, the crackling will have that chewy texture.

05
Learn more about make perfect crackling
Learn more about Crackling

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Special Occasion

Crispy Crackling

Everybody loves crunchy pork crackling. Try this recipe for great results!

10 mins prep + overnight | 30 mins cook
Easy

1 Roast

Pork skin

01
Dry out the skin

Remove any moisture from the skin by patting it dry with paper towels. For better results, place it uncovered in the fridge overnight before cooking to dry it out further.

02
Score the skin

Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.

03
Salt the skin

Use approximately 2 Tbsp of good quality flaky sea salt to massage into the roast.

04
Roast

Put in a hot oven at 230°C for 20 minutes.

Rest for 5-10 minutes before slicing.

05
Tips

The fat under the rind reacts with the salt, and makes the skin puff up and become crispy. If you don't take the time to rub the salt in properly, the crackling will have that chewy texture.