There is something truly magical about a perfectly done Pork Roast with Crispy Crackling Recipe that turns an ordinary meal into a memorable feast. This dish features tender, juicy pork shoulder beneath a golden, bubbling crackling crust so irresistibly crunchy that it practically sings with every bite. The secret lies in the careful preparation and patience during roasting, ensuring the skin transforms into that signature crisp texture while the meat remains flavorful and succulent. If you’ve ever wondered how to master that perfect pork roast with an unforgettable crackling topping, you are in for a treat. Let me guide you through every delicious detail!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Pork Roast with Crispy Crackling Recipe is how straightforward but thoughtful the ingredients are. Each element plays a crucial role from building flavor layers to ensuring the texture is just right, especially the salt and oil that create that crave-worthy crackling. Here’s what you’ll need to make this classic dish truly shine:
- 3 kg / 6 lb boneless skin-on pork shoulder: The perfect cut for tender meat and crackling skin; make sure it is unrolled with netting removed for even cooking.
- 3 tsp cooking/kosher salt: Coarse salt is essential to draw moisture from the skin and create those bubbles of crispiness.
- 1 1/4 tsp black pepper: Adds a subtle warmth and depth to the pork’s natural flavor.
- 2 tsp fennel seeds: Or swap for your favorite herb or spice to customize the aromatic profile.
- 1 tbsp + 1 tsp olive oil: Helps the salt adhere and promotes golden, crunchy skin.
- 1 garlic bulb, halved horizontally: Roasted garlic infuses gentle sweetness into the pan juices.
- 2 onions, halved: The roasting bed for the meat, adding sweetness and aroma.
- 2 cups dry white wine (or alcoholic/non-alcoholic cider): Adds acidity to tenderize and create a flavorful roasting liquid.
- 1/4 cup flour: Used later to thicken a silky gravy.
- 2 cups chicken broth/stock: Creates a rich base for the gravy with savory depth.
- Salt and pepper: Additional seasoning for the gravy and taste adjustments.
How to Make Pork Roast with Crispy Crackling Recipe
Step 1: Prepare the Skin
Pat the pork skin dry with paper towels—this step is critical as moisture is the enemy of crispy crackling. If you have time, let the skin air-dry uncovered in the fridge overnight; even an hour will greatly improve the texture. If short on time, just make sure to pat extra thoroughly.
Step 2: Preheat the Oven
Bring your oven up to a blistering 220°C (430°F) or 200°C (fan assisted). This initial blast of heat helps start the crackling process immediately.
Step 3: Season the Flesh
Turn the pork over and sprinkle 1 1/2 teaspoons of salt, all the black pepper, fennel seeds, and 1 tablespoon olive oil onto the meat side. Rub this seasoning well into every nook and cranny for deep flavor behind the crackling crust.
Step 4: Salt and Oil the Skin
Flip pork skin-side up and drizzle with 1 teaspoon of olive oil. Use your fingers to rub the oil evenly all over the skin, then sprinkle the remaining 1 1/2 teaspoons of salt, ensuring every patch is covered—any unsalted areas won’t develop crackling and will remain tough and flat.
Step 5: Create the Garlic and Onion Bed
Place the halved garlic bulbs and onions in a roasting pan; this bed will lift the pork and infuse amazing flavors into the drippings. Gently set the pork on top, skin side facing upwards.
Step 6: Add Wine Carefully
Pour the white wine or cider carefully into the pan around the garlic and onions, making sure not to splash or wet the pork skin. This liquid will keep the meat moist and flavor the gravy.
Step 7: Lower the Oven Temperature
Immediately reduce the oven to 160°C (320°F) or 140°C fan to start the slow roasting phase which gently cooks the meat until tender while allowing the crackling to develop gradually.
Step 8: Slow Roast the Pork
Roast the pork for about 2 1/2 hours, but plan to check after 1 1/2 hours for adjustments to optimize crackling.
Step 9: Level the Skin Surface
After 1 1/2 hours, assess if the skin is uneven or warped. Use crumpled foil balls to prop uneven parts and rearrange pieces of pork flesh if necessary so the skin surface is completely level—this is a game changer for bubbly crackling.
Step 10: Monitor Pan Liquid and Skin Salt
If the pan juices start drying, add a splash of water. Also check for any bald, unsalted patches on the skin and lightly mist or brush these with oil then sprinkle with salt. Remember, salt is the magic ingredient for perfect crackling!
Step 11: Turn Up the Heat
Increase the oven temperature to 250°C (485°F), or as hot as your oven gets. This final blast crisps the skin to a beautiful, golden bubbly finish.
Step 12: Crisp the Skin
Roast for another 30 minutes, rotating the pan as needed for even crisping. Use foil patches with water-soaked toothpicks to shield areas that are perfectly crisp so other parts can catch up without burning.
Step 13: Rest the Roast
Transfer the pork to a serving platter and loosely tent with foil to rest for 20 minutes. Resting keeps the meat juicy and allows flavors to settle without losing any crispness on the crackling.
Step 14: Slice and Dress
Use a serrated knife to slice the pork. Serve with fresh gravy on the side—never pour gravy directly over crackling as this softens it. The crackling deserves to stay crunchy until the very last bite.
How to Serve Pork Roast with Crispy Crackling Recipe
Garnishes
Fresh herbs such as rosemary or parsley sprinkled on the plate add a fresh, vibrant aroma that complements the rich pork. A few roasted garlic cloves can be served alongside to enhance flavor and texture contrasts.
Side Dishes
Classic accompaniments like creamy mashed potatoes, roasted root vegetables, or sautéed greens work beautifully with pork roast. The balance of silky, earthy, and bright textures helps carve out the rich flavors of the roast.
Creative Ways to Present
For special occasions, elevate your presentation by layering pork slices over a bed of caramelized onions or apple compote, which adds a lovely sweetness that contrasts with the savoriness of the meat. Serving on rustic wooden boards with a side of crackling shards lets guests appreciate the texture visually and texturally.
Make Ahead and Storage
Storing Leftovers
Store any leftover sliced pork and crackling separate in airtight containers in the fridge to preserve texture. Keeping crackling apart ensures it stays crisp and doesn’t absorb moisture from the meat.
Freezing
Pork roast slices freeze well; wrap tightly in foil or freezer-safe bags to prevent freezer burn. Avoid freezing crackling alone as it tends to lose its delicate crunch upon thawing.
Reheating
Reheat leftover pork gently in a moderate oven (around 160°C/320°F) covered loosely with foil to keep the meat juicy. To revive crackling, place it under a hot grill or in a hot dry pan briefly to crisp it back up.
FAQs
Can I use a different cut of pork for this Pork Roast with Crispy Crackling Recipe?
While pork shoulder is ideal for its balance of meat and fat, you can also use a pork loin with skin on, but it may produce a leaner roast and slightly less tender meat. Just ensure the skin is well salted for good crackling.
How important is drying the skin before roasting?
Extremely important! Dry skin is essential for the salt to draw out moisture and for the skin to blister and bubble. Moisture is the enemy of crisp crackling.
Can I prepare this dish without white wine?
Absolutely. Substitute dry white wine with an alcoholic cider, or for a non-alcoholic version, use apple cider or even sparkling water with a splash of vinegar to maintain acidity.
Why does the crackling sometimes come out hard instead of bubbly?
That usually happens when the salt hasn’t evenly covered the skin or if the skin is not level during roasting. Salt and an even surface are crucial for bubbly, crunchy crackling.
Is it okay to pour gravy on the crackling?
It’s best not to pour gravy over the crackling because it softens the texture you worked so hard to achieve. Serve gravy on the side to dip or drizzle on the meat.
Final Thoughts
If you’re craving a dish that has it all—succulent meat, vibrant flavors, and that irresistibly crunchy topping—this Pork Roast with Crispy Crackling Recipe is your new go-to. It might take a bit of time and attention, but the reward is a show-stopping meal everyone will rave about. Go ahead, invite your friends or family and watch their faces light up when you bring this golden beauty to the table!
Print
Pork Roast with Crispy Crackling Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 10 – 12 servings
- Category: Roasting
- Method: Roasting
- Cuisine: British
Description
This classic Pork Roast with Crispy Pork Crackling features a succulent boneless pork shoulder slow-roasted on a bed of garlic and onions, creating tender, flavorful meat with irresistibly bubbly, crunchy crackling. The roast is carefully seasoned with salt, pepper, and fennel seeds, then slow-cooked and finished with a high-temperature blast to achieve perfect crispiness. Served with a rich white wine and chicken broth gravy, this dish is a comforting centerpiece perfect for family dinners and special occasions.
Ingredients
Pork and Seasoning
- 3 kg (6 lb) boneless skin on pork shoulder, unrolled/netting removed
- 3 tsp cooking or kosher salt (NOT salt flakes or table salt)
- 1 1/4 tsp black pepper
- 2 tsp fennel seeds (or other herb/spice of choice)
- 1 tbsp + 1 tsp olive oil
Aromatics and Liquids
- 1 garlic bulb, halved horizontally
- 2 onions (brown, white or red), halved
- 2 cups dry white wine, or alcoholic/non-alcoholic cider
- 2 cups chicken broth or stock, low sodium
Other
- 1/4 cup flour
- Salt and pepper to taste
Instructions
- Dry Skin: Pat the pork skin dry thoroughly with paper towels. For best results, leave the pork uncovered in the fridge overnight or at least for 1 hour to let the skin dry out, which helps form crispy crackling.
- Preheat Oven: Set your oven to 220°C (430°F), or 200°C fan assisted.
- Season Pork Flesh: Sprinkle 1 1/2 tsp salt, all the black pepper, and fennel seeds over the flesh side of the pork. Drizzle and rub in 1 tbsp olive oil to fully coat and season all crevices.
- Salt Skin: Flip the pork so skin side is up. Drizzle 1 tsp olive oil over the skin and rub evenly. Generously sprinkle the remaining 1 1/2 tsp salt across the skin, ensuring even coverage to prevent bald patches which won’t crisp properly.
- Create Aromatic Bed: Place the halved garlic bulbs and onions in the roasting pan. Set the pork skin side up on this bed to infuse flavor and keep the pork elevated.
- Add Wine: Carefully pour the white wine into the pan, avoiding contact with the pork skin.
- Lower Oven Temperature: Immediately reduce oven temperature to 160°C (320°F), or 140°C fan.
- Slow Roast: Roast the pork for 2 1/2 hours, allowing gentle cooking and rendering of fat.
- Level the Skin (1 1/2 hours in): Check for warping of the pork and unevenness on the skin. Use foil balls to support and level the skin surface and reposition any displaced pork sections for even crackling.
- Maintain Pan Moisture and Salt on Skin: Add water if the pan is drying out. Reapply oil and salt on any bald spots that may appear on the skin to ensure crackling bubbles.
- Increase Heat: Turn oven temperature up to 250°C (485°F), or the highest possible setting.
- Crisp the Skin: Return pork to the oven for 30 minutes, rotating as needed to crisp all sides. Use foil patches secured with water-soaked toothpicks to cover areas that are done early and allow other parts to crisp further.
- Rest: Transfer the roast to a serving platter and loosely tent with foil. Let rest for 20 minutes to redistribute juices while maintaining crackling crispness.
- Slice and Serve: Slice pork with a serrated knife. Serve with the pan gravy poured to the side to keep the crackling crisp.
- Serve with Gravy: Prepare a gravy using the pan juices, chicken broth, and flour. Serve alongside but not over the crackling to preserve its texture.
Notes
- For best crackling, drying the skin uncovered in the fridge overnight is ideal, but even an hour helps.
- Use cooking or kosher salt, not salt flakes or table salt, for optimal crackling texture.
- Leveling the pork skin during cooking to prevent warping is key to achieving an even crispy crackling surface.
- Keep the pan moist by adding water if needed to prevent burning of base aromatics.
- If any bald patches appear on the skin where salt has fallen off, reapply oil and salt to enable bubbling crackling.
- Netting should be removed from the pork before roasting to allow even seasoning and cooking.
