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Pork Roast with Crackling Recipe

British · Main course · 140 min total

A classic roast pork with crispy, golden crackling and tender, juicy meat. Perfect for a Sunday roast or special occasion.

Ingredients

• 2 kg bone-in pork shoulder or loin, skin on
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 teaspoon white pepper
• 2 cloves garlic, minced
• 1 tablespoon fennel seeds, crushed (optional)
• 1 cup chicken stock or water

Instructions

1. Pat the pork skin dry with paper towels. Score the skin in a diamond pattern with a sharp knife, cutting through the fat but not into the meat.
2. Rub the salt, olive oil, white pepper, garlic, and fennel seeds (if using) all over the pork, making sure to work the seasoning into the score marks.
3. Place the pork on a rack in a roasting pan, skin side up. Refrigerate uncovered overnight to dry out the skin (or at least 2 hours if short on time).
4. Preheat oven to 220°C (425°F). Pour the stock into the bottom of the pan (not over the skin).
5. Roast for 25 minutes, then reduce heat to 180°C (350°F) and continue roasting for about 1 hour 30 minutes, or until the internal temperature reaches 71°C (160°F) for medium or 77°C (170°F) for well done.
6. If the crackling isn't crispy enough, increase heat to 250°C (480°F) for the last 10 minutes, watching carefully to avoid burning.
7. Rest the pork for 15-20 minutes before carving. Serve with the pan juices.

Tips

• Ensure the skin is very dry before roasting for the best crackling.
• Let the meat rest after cooking to redistribute juices.
• Leftover pork is great in sandwiches or salads.

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