- Dry the skin with paper towel
- Rub with olive oil and salt
- Preheat oven to 230°c
- Cook roast for 30 mins @ 230°c
- Turn down to 180°c and cook for 30 mins per 500 grams
3 thoughts on “How to get the perfect pork crackling”
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This really worked , I used the Himalayan rock salt, and it was very tender
Hi Barry, good to hear you got fantastic results from our tips. keep cooking and feel free to add some of your tips on the page too.
I did a pork belly on the bbq last night, i slow cooked it in a stock for 3 hours then took it out and dried the rind i then salted it and cooked it in a hot oven for 40 mins, absolutely delicious.