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How To Get The Crispiest Crackling On Your Pork Roasts.

Updated on October 29, 2012

If your cooking is anything like mine you will need all the help you can get. That is why I decided to write this little piece on roast pork crackling and how to get great results every time.

To get the best result possible every time I have found that there are 5 steps to getting great results.

5 steps to the crispiest crackling

  1. Have your oven hot ( 230 F)
  2. Rub the pork fat with extra virgin olive oil
  3. Sprinkle salt and rub it into the scores in the pork fat
  4. Sprinkle more salt over the top of the salt and olive oil
  5. Lightly sprinkle dried mixed herbs over the fat

Make sure that if your pork joint comes to you without the butcher scoring the fat that you score deeply with a knife. That way it allows the salt and oil to get right down into the fat.

If you follow the above steps you will get perfect pork crackling each and everytime.

How do you get from this?
How do you get from this?
To This?
To This?

Roast potatoes, perfect every time.

To get perfect roast potatoes there are a few simple rules that you can follow.

  1. Heat oven again to 230 F
  2. Use a mixture of olive oil and ordinary lard to roast your potatoes.
  3. Part boil your peeled potatoes until they just begin to become fluffy on the outside
  4. Heat your oil mixture in your roasting tin in the oven until almost smokey
  5. Put in your part boiled potatoes to the hot oil and they will sizzle
  6. Sprinkle a generous amount of salt over the potatoes and some dried mixed herbs
  7. Place in the hottest part of the oven for around 40 minutes turning once halfway through the cooking time

There you have it.

Perfect roast pork accompanied by perfect roast potatoes.

Some chef's and cooks swear by duck fat for roasting potatoes and I have tried this. The duck fat does do the job nicely but is a very expensive way of doing it if you are not roasting a duck. The duck fat is quite expensive to buy and keep in just for roasting potatoes which is why I use a mixture of ordinary Lard and Olive Oil.


Submit a Comment

  • poshcoffeeco profile image

    Steve Mitchell 4 years ago from Cambridgeshire

    LA Elson,

    It's great to meet you and thanks so much for your vote. Hope you enjoy perfect pork tonight.

  • LA Elsen profile image

    LA Elsen 4 years ago from Chicago, IL

    I shouldn't have read this first thing in the morning. Now I want roast pork for breakfast. At least I have time to make it for dinner. My mouth is drooling. I can't wait until dinner. Oh the torture. Voted up.

  • festersporling1 profile image

    Daniel Christian 5 years ago from Los Angeles, CA

    Great meal Roast Pork.Me too i use salt and add some pepper.Thanks for this delicious hub poshcoffeeco.

  • Rosemay50 profile image

    Rosemary Sadler 5 years ago from Hawkes Bay - NewZealand

    ahah that is the secret, I never have my oven hot enough.

    I like to use plenty of salt on mine too. Thank you for this.

  • Movie Master profile image

    Movie Master 5 years ago from United Kingdom

    That crackling looks so delicious and the roast potatoes, many thanks for your recipes.

    Voted up and shared.

    Best wishes Lesley

  • Drtruthman profile image

    Drtruthman 5 years ago from Harlingen, Texas

    Good job. Sounds delicious. I have several ways I do the pork roast but will definitely try this. Love the potatoes to. I voted up. Lee

  • poshcoffeeco profile image

    Steve Mitchell 5 years ago from Cambridgeshire


    Bubba J


    Just Ask Susan

    Thanks guys for visiting and reading.

    It is interesting to see that there are other ways of getting the fat to crackle!

  • Just Ask Susan profile image

    Susan Zutautas 5 years ago from Ontario, Canada

    Looks delicious. I never use salt on mine. I stuff the pork roast with lots of garlic, score the fat on the roast and add fresh ground pepper. Crackling comes out beautiful.

  • Jools99 profile image

    Jools99 5 years ago from North-East UK

    I'm not a fan of crackling (too many crowns on my teeth!) but I do like a nicely cooked roastie Steve and thse look delicious. I would have them with even more salt on! Yummy, voted up.

  • Bubba Jasper profile image

    Bubba Jasper 5 years ago from The Lone Star State

    I rub the entire roast with a damp cloth or paper towel and sprinkle on Creole seasoning. Then I rub 1/4 cup of flour over the entire roast including over the skin and bake in a 325 degree oven. The flour makes the skin crisp up very nicely!

  • BRIAN SLATER profile image

    Brian Slater 5 years ago from England

    Perfect roast pork and roast potatoes! We are having this tonite as it's Mothers day, will see if I can match your crispy crackling, my tums rumbling already. Voted up.