Is there much better in life than roast pork with crackling? It makes an amazing roast dinner for any occasion, and it just wouldn’t be Christmas without it.
The best news is, it’s not hard to make. Don’t be scared and give it a try.
I like my roast pork with crackling served with honey glazed carrots, hasselback potatoes or potato salad, and, if you’re serving it for Christmas you can’t go wrong with an easy Christmas Pudding and Pavlova.
Prep: 5 mins
Cook: 1.5 – 2 hrs
1 x 2kg pork roast, rind scored
2 tbs oil
2 tbs salt
- Preheat oven to 230C.
- Use paper towel to pat dry the pork rind before rubbing the salt and oil onto the rind.
- Place the pork in a large baking dish and bake for 30 minutes or until the rind starts to crackle.
- Reduce the temperature to 180C and bake for a further 1 – 1.5hrs.
- Remove the pork from the oven and allow to rest for 10 minutes before carving.
Tip: If your rind hasn’t crackled enough near the end of the cooking time, turn the heat back up to 230C for the last 10 minutes.