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​Three Steps to the Best Pork Crackling

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There’s still a chill in the air, so make the most of those last few winter days by making a classic dinner party favourite – pork crackling.


Use a sharp knife and make short but deep (about 1cm) cuts into the skin. Make sure you don’t go too far down to the actual meat. Ensure the scores are all over the skin.


The rind needs to be completely dry for this step so having it in the fridge for a few hours first can help.

Rub salt and some oil into the scores of the skin, don’t be stingy with the salt as this is the key to the crunch.


Your oven needs to be hot, very hot. Depending on the type, pre-heat it to about 230 for 30 minutes and then reduce to 180.

Usually it takes about 25 mins per 500g of pork to get the best meat and crackling combination. As always, check the juices are clear and leave to rest for about 15 minutes.


Order your pork from Watos online or visit our Long Jetty store.