34 Answers

I think the pork crackling is the best part of a roast pork meal! Have any of you out there had the odd time when the crackling was not very crisp? That usually happens when you really don’t want it to such as when you are having visitors for dinner! lol!

Posted by robyn_smithwick, 11th February 2015

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  • I’ve no idea, I’m a vegetarian ;)

  • Rub salt on the crackling & cook at 250 degrees.

  • My pork crackling is always hit and miss, which is disappointing because I usually try to make it the same way. And it’s usually a fail when I have guests over for tea

  • Dry the skin really well with paper towel then salt salt salt! Also nice hot oven for 30 minutes then turn the heat down to get nice tender meat with awesome crackle.

  • The trick is obviously to keep the skin dry. I find it is best not to add oil. Try this recipe from Summer TABLE http://hellotable.com.au/recipe/crispy-roast-pork/
    Good luck. Let us know how it goes.

  • dry it and rub salt into it.

  • I always prepare the roast the night before. Score skin with a very sharp knife or better still, poke it with metal skewers.. Dry and salt the skin, rubbing into the scores. Leave uncovered in fridge to let skin dry. Then roast as per usual.

  • Goodness me with all these helpful hints I WILL HAVE THE BEST PORK CRACKLING EVER! Thank you ladies!

  • We take it off the meat & use a plate with a lid on in microwave for a minute .

  • Score the rind of the roast, pat dry with paper towel then rub with oil and salt. Then place into oven at max heat for 20min, then turn down to 180 degrees for the remainder of the cooking time. I final blast of heat at the end if needed

  • wow these are great tips to try as i wondered this myself.

  • 1. Salt the skin after drying it well (You can drizzle with vegetable or coconut oil to help salt stick but I find it unnecessary).
    2. Put into a very hot oven for 20-30 mins – you will see the skin blistering and bubbling – then turn down to normal cooking temperature for the remaining cooking time.

  • To place it under the grill for a few mins,saw it on a recent cooking show.

  • Score flesh and pour boiling water over to make the flesh retract. Thoroughly dry and sprinle with sea salt

  • Great ideas everyone! Here’s a tip I like to do for making use of the fat on pork chops because its hard to get a good pork chop with a crackling edge.
    You can slice the fat strip or rind of the pork off before frying your chops as usual.
    Cut the rind into 2cm chunks and put in a bowl of hot water for a few minutes. Pat really dry with paper towell to get out all the water and cover in a good sea salt and crackes pepper. Place the squares under the grill, rind side up and fat side down. Now watch magic happen as they become perfectly fried little pork crackles of deliciousness!

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