Perfect Pork Crackling Every Time

Great pork crackling is about getting the skin perfectly dry, scored well, and into a hot oven before reducing the temperature. Get these three steps right and crispy, golden crackling becomes reliable rather than a gamble.

Cooking Time

High heat: 20–30 mins at 240°C / Reduce to 180°C: 25 mins per kg

Internal Temp

Pork is done at 70°C internal

Serves

Depends on roast size

Best Cut

Pork is done at 70°C internal

The Butcher's Tip

The most common mistake is moisture. Pat the skin completely dry before cooking, score it well, rub in fine salt (not oil), and hit it with the highest heat your oven can manage for the first 20–30 minutes. This blisters the skin before you reduce the temperature to finish the roast.

Why This Works

Dry skin and plenty of salt help remove moisture from the surface of the pork. Starting with high heat begins the crackling process, while finishing at a lower temperature cooks the meat gently without burning the skin.

Common Mistakes To Avoid

Wet skin

Moisture prevents the skin from crisping properly.

Not scoring the skin correctly

Even scoring helps the fat render and the crackling puff evenly.

Too much oil

Only a light coating is needed; salt is far more important.

Cooking at one temperature only

High heat starts the crackling, while lower heat finishes cooking the meat.

Quick Guide

Dry the skin

Pat the skin dry thoroughly and refrigerate uncovered if time allows.

Score and season

Score the skin carefully and rub generously with salt.

Start with high heat

Begin roasting at a high temperature to start the crackling.

Finish gently

Reduce the oven temperature to cook the meat through without burning the crackling.

Rest and carve

Allow the roast to rest before carving and serving.

Pro Tip

The drier the skin before cooking, the better your crackling will be.

Did You Know

Great crackling happens because the moisture escapes from the skin while the fat underneath renders. That's why dry skin is the secret to crunchy crackling