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I'm Holly Bell and my family love having a roast together on a Sunday especially pork,
it's my husbands favourite meat and he really likes the crackling that goes with it. Let's
be honest there's nothing worse than crackling that isn't really crispy and I've got a few
tips to help you get the best possible crackling you can.
00:20 First thing to do is to pre heat your oven
to 220 degrees Celsius, that's 200 in a fan oven or gas mark 7. Get it pre heated for
about 10 minutes before you're going to put your meat in, it needs to be nice and hot.
Next thing to do is to pat the joint of pork really dry, this is going to help the skin
be really really crispy when it hits that high temperature. You'll see that this has
been pre scored really well but if you just turn this you can see where there are a few
bits that haven't been scored as well. Pull along, it's quite tough so you do need a sharp
knife and to further dry out the skin I'm going to add some salt, work it into the skin
of the pork because this is going to help to dry it out and make for really crispy lovely
crackling and that's a 2kg joint of pork and it's going to go into the oven for half an
hour and then I'm going to turn it down to 180 degrees Celsius, 160 in a fan oven or
gas mark 4 for a further 2 hours and 20 minutes. Just about 10 - 15 minutes before the end
have a check on it and if you see that your crackling is a little bit uneven, there might
be areas where it's not crisp enough then pop the heat back up to the high temperature
again and that will really finish it off well. 01:34
So there we have it, the juiciest of roast pork with the crispiest of crackling, don't
forget to let the joint rest for about 20 minutes before you carve it to make sure that
meats really juicy and succulent. It smells and looks delicious.
• Keep the skin bone dry • Score and salt the skin