Pork Roast with Crackling

Pork Roast with Crackling is a classic roast pork dish where a joint of pork, often a belly or shoulder cut, is slow-roasted until the meat is tender and the skin puffs up into a golden, crispy crackling. It's a beloved centerpiece in British, Australian, and New Zealand cuisine, traditionally served with roast potatoes, vegetables, and gravy.

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🍽️ Nutrition at a glance

This dish is high in protein and fat, with the crackling contributing a significant amount of saturated fat and calories. A typical serving provides a good source of B vitamins and minerals like zinc, with a rough calorie estimate ranging from 500 to 700 kcal per generous portion.

Nutrition breakdown

Calories	750 kcal
Protein	45 g
Carbs	0 g
Fat	62 g
Fiber	0 g
Sugar	0 g
Sodium	800 mg
Iron	3.5 mg
Zinc	6.2 mg
Vitamin B1 (Thiamin)	0.8 mg
Vitamin B6	0.7 mg
Vitamin B12	1.5 mcg
Phosphorus	380 mg
Selenium	52 mcg
Niacin (B3)	12 mg

Per 1 serving (300 g) · estimated, varies by recipe

💡 What's interesting

The cultural hallmark of this dish is the crackling, which requires specific preparation (like scoring and drying the skin) to achieve the perfect shatteringly crisp texture. Nutritionally, while it's a rich source of complete protein, the crackling is essentially pure fat and collagen, making it a celebratory treat rather than an everyday meal.