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Roast Pork with Crackling Recipe

British · Main course · 140 min total

This classic roast pork features perfectly seasoned meat with irresistibly crispy crackling, ideal for a Sunday roast or festive dinner.

Ingredients

• 2 kg boneless pork shoulder or leg, skin on
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fennel seeds, crushed
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 cup chicken stock

Instructions

1. Preheat oven to 240°C (475°F). Pat pork skin dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat.
2. Mix salt, pepper, fennel seeds, garlic, and sage. Rub the mixture all over the meat, avoiding the skin. Pat the skin dry again and rub with olive oil, then rub extra salt into the skin.
3. Place pork on a rack in a roasting pan, skin side up. Pour chicken stock into the pan (not over the skin). Roast at 240°C for 25 minutes to start crackling.
4. Reduce oven temperature to 180°C (350°F). Roast for 1 hour 30 minutes, or until internal temperature reaches 71°C (160°F) for medium or 77°C (170°F) for well done.
5. Remove from oven and let rest for 15-20 minutes. Increase oven temperature to 240°C again if crackling needs extra crisping; return pork for 5-10 minutes.
6. Carve crackling off in pieces, then slice meat. Serve with pan juices.

Tips

• For extra crispy crackling, leave the pork skin uncovered in the fridge overnight to dry out.
• Serve with roasted vegetables, apple sauce, and gravy.
• Leftover pork is excellent in sandwiches or stir-fries.

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