How to Make the Best Succulent Roast Pork with Crispy Crackling

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I don’t know about you, but If there Isn’t a juicy roast pork with crispy crackling on the dining table on Christmas Day it just doesn’t feel right!

When I think of roast pork I think of tender pork with drool worthy, crispy crackling. The type of crackling where the crunch is so amazing it echoes.

Served with epic crunchy potatoes It’s a match made in heaven.

After several attempts of trying different techniques I think I’ve mastered the art of the perfect roast pork with crispy crackling and I’m going to share my tips with you!!

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So whether it be for a family dinner a Sunday roast or part of your Christmas Day feast this is sure to be the show stopper!! This is the roast pork that will have everyone talking well after the dinner party is over.

Roast pork with crispy potatoes would have to be one of my favourite combos but you can serve this with salads, roasted veggies even roasted apples go so well.

Perfecting Roast pork

The perfect roast pork is juicy and tender on the inside with crunchy, crispy crackling on the outside.

There are so many different techniques and recipes for perfecting roast pork but a lot of them either result in crispy crackling and dry meat or tender meat but a a fail on the crackling.

I’m going to show you an easy technique that perfects both!

Which part of the pork do I use for the roast?

I prefer to use boneless pork shoulder. It can of course be roasted with the bone in but this increases the cooking time and makes it difficult to carve. Your butcher can remove the bone and then roll and tie it neatly for you.

Using pork shoulder result is juicy, tender pork inside and the perfect crunch of crispy crackle on the outside. The closer the meat is to the head of the pig the more succulent because it has a higher fat content to keep it really moist.

What you will need

The ingredients list is incredibly easy all you need is 4 simple ingredients.

• Boneless pork shoulder
• Olive oil
• Sea salt
• fennel seeds

Preparing your pork is the key!

The secret is to take the time to prepare your pork before you put it in the oven. Ideally this process should be done the day prior. Start by scoring your pork with approx. 1cm gap in between each cut. Be careful not to cut through to the meat. If you don’t have a good quality sharp knife you could use a Stanley knife or the easiest way is to get your butcher to do this for you!

Now that your pork is scored, place it in a colander and pour over a litre of boiling water. This will allow the rind to open up.

Next You need to dry out the rind and this is why I suggest doing the preparation the day before. For best results, pat the pork all over with paper towel, place in a tray and leave it uncovered in the fridge overnight.

This is to ensure you get that perfect crispy crackling.

Once the pork has dried out overnight It’s now ready to be seasoned.

Start with a tablespoon of olive oil and using your hands rub the oil into the rind. Next sprinkle very generously with salt and some fennel seeds, again rubbing it in to help get inside the cracks.

Cooking your pork

The cooking time and temperature plays an equally important part. Starting off on low heat to give the pork time to cook without drying out. Then turn up the heat towards the end to get the ultimate crackle.

Place the pork on a rack in a roasting tray and ensure the pork is at room temperature before placing in the oven.

As a general guide the pork requires an hour per KG plus some extra time on very high heat to get that crackle just right. Trust me on this one, Its going to be totally worth it!

This roast pork and crispy crackle is going to change your life!

Note: Do not be tempted to cover the pork when roasting. The perfect crackling is made as it is dried out by the heat. Covering the pork won’t allow for that wonderful crunch to form. Instead you will be left with chewy, fatty rind.

What to serve with your roast pork

Roast pork is quite rich so It’s nice to cut through the richness with some fresh sides. In saying that, my number 1 favourite side to serve with roast pork is crispy roast potatoes.

• Zesty Greek salad
• Tabouli salad
• Pretty watermelon salad
• French style peas
• Raw rainbow salad
• Homemade flatbread
• Creamy garlic polenta

What to do with leftover roast pork and crispy crackling

Now let me start by saying this totally relies on the fact that you actually have any pork left! In my house it is devoured very quickly! But if you are lucky to have any left you need to try my Crispy Pork bahn mi rolls these are the bomb!!! Vietnamese street food bursting with classic flavours of fresh herbs, pickled vegetables and chilli. You need to get onto this!

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If this isn’t enough for you then here are a few more ideas:

• Fried rice
• Crispy pork wrap with coleslaw
• Stir-fry with pork and veggies
• Pork Sandwich
• Pad Seuw with pork

You know you have succeeded in the ultimate roast pork with crispy crackling when you cut through that crackling and hear the CRUNCH! Now that is something to get excited about!

Tools to make the job easier

Tefal Roasting pan with rack

Robert Welch Signature cooks Knife

Colander

You may also like these recipes:

• Cheats Christmas trifle
• Shredded beef tacos
• Ultimate Chicken pie
• Crispy Pork bahn mi rolls
• Easy Singapore noodles

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