Perfect Roast Pork Crackling

PERFECT....I have been cooking for a long time and this was outstanding. I scored the pork deeply every 1cm deeply, the boiling water seemed to "open" the slits. I dried it off, poured over a little oil and rubbed in hte salt. I didn't bother refridgerating it or using the fennel as I like my pork natural. I baked it at 240oC for 30 minutes and 180oc for 3 hours, it was by far my best roast pork ever!! No more hit and misses with this method - thank you Barberal!!!

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Sorry I couldnt rate the recipe higher as starting the oven at 190 degrees resulted in a hard skin with no blistering or true "crackle" and yeat I followed it to the letter the first time. However as cookingpompom suggested I started with a Hot oven preheated to 240 untill the rind was visibly blistering - roughly half an hour, and then reduced to 190 for the remaining cooking time and it was truly spectacular... seems like there might be a step missing in there somewhere :)

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Oh my I knew that this was going to be great when my son came in and said, 'WOW, tea speels GREAT!"And of course he was right! I would get the burcher to score the park next time though ... I am lazy :-O

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As far as making the crackling this was perfect. Omitted the fennel seed. Did as advised by one reviewer to put in at 240C for 30 min. and drop to 180C for remaining time for cooking which in my case was a bit longer than required and dried the meat out a bit. So it will take a bit to get the temps and timing right.

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The subtle flavour of the fennel was an outstanding touch. I used 1.5K boneless leg pork but following your instructions in the time allotted it was still well undercooked and there was really no crackly, I upped the temperature (fan forced oven) which finished the cooking and gave a little bit of crackly. Will try again but will put in a very hot oven until the skin starts to blister then turn down and cook, allowing about 1 hour per kilogram, I think would suit us. Thank you Barberal for the idea of the fennel and the boiling water (had seen that on a cooking show) but I really do think it needs to go into a hotter oven (230/250C for the first 10 to 15 minutes then turned down to 190 to get the right results), the pork meat was beautifully moist and full of flavour.

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didint work

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This is the BEST crackling ever! I, too have never been able to master crackling, but now I proudly serve this as a snack. I'm a garlic lover so it get's a healthy amount rubbed in the skin, and it's lovely with dried oregano or chilli too. Thanks for posting!

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I read this, then I thought... of course! That is how the Chinese make such a wonderful Peking duck, by pouring boiling water on it. This works perfect, thanks.

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I love cooking and enjoy making the Sunday roast most of all. My crackling has never been my high point though, even though I have tried different ways to get it crispy and delicious. This recipe was amazing! My teenage sons worshipped me for an afternoon, and even loaded the dishwasher! Thank you.

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I just cooked this recipe and it was wonderful. Thank you.

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My pork crackling can be a bit hit or miss, but I'm sure with this recipe I've found the answer after all these years. It's a simple recipe, but like Barberal says "magnificent". The fennel seeds give a lovely aniseed sweetness to the pork and I will probably always make our roast pork this way from now on. I used a boned rolled loin tonight.

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