Roast Pork with Crackling

Roast Pork with Crackling is a classic British dish featuring a joint of pork, typically the shoulder or belly, slow-roasted until the meat is tender and the skin transforms into a crispy, salty layer known as crackling. The core ingredients are the pork joint, salt, and often herbs like sage or thyme, with the crackling achieved by scoring the skin and cooking it at a high temperature.

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🍽️ Nutrition at a glance

This dish is high in protein and fat, particularly saturated fat, with the crackling contributing significantly to the fat and calorie content. A typical serving (around 150g of meat with some crackling) provides a substantial amount of protein, B vitamins, and minerals like selenium, with a rough calorie estimate of 400-600 kcal per serving.

Nutrition breakdown

Calories	540 kcal
Protein	32 g
Carbs	0 g
Fat	45 g
Fiber	0 g
Sugar	0 g
Sodium	850 mg
Potassium	420 mg
Phosphorus	280 mg
Zinc	4.5 mg
Iron	1.8 mg
Vitamin B1 (Thiamine)	0.8 mg
Vitamin B6	0.5 mg
Vitamin B12	1.2 mcg
Selenium	45 mcg

Per 1 serving (200 g) · estimated, varies by recipe

💡 What's interesting

The crackling is a prized element, with its perfect texture—puffed, crispy, and not chewy—being a mark of culinary skill. Nutritionally, while high in fat, the dish is a dense source of complete protein and essential nutrients, making it a traditional hearty meal for colder climates.