How to make crispy crackling

Dry out the skin

Remove any moisture from the skin by patting it dry with paper towels. For better results, place it uncovered in the fridge overnight before cooking to dry it out further.

Score the skin

Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife. Be careful not to cut through the fat layer into the meat.

Salt the skin

Use approximately 2 Tbsp of good quality flaky sea salt to massage into the roast.

Tip: The fat under the rind reacts with the salt, and makes the skin puff up and become crispy. If you don't take the time to rub the salt in properly, the crackling will have a chewy texture.

Broil the crackling

Place the pork on wire rack inside a baking tray and cook at 240°C until the rind crackles, up to 40-50mins.

Roast the meat

Turn the oven down to 170°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. Once cooked, let the roast rest for 10-20 minutes before slicing.

Thanks to pork.co.nz