Tips For Perfect Pork Crackling

I could never work out why when cooking a pork loin I would sometimes get absolutely perfect pork crackling and other times it would be an absolute soggy mess. But now I know and I’m going to share the secret with you.

If you’ve stumbled upon this page and are planning to oven roast then don’t worry, the rules apply for roasting just as much as they do if you’re planning to use the BBQ rotisserie.

It’s all about the moisture content in the skin and ensuring that the skin is as dry as possible so the timing of each of the steps below is important.

Allow 24 hours

When you get back home from the butcher, place your rolled pork on a plate and let it sit in the refrigerator for 24 hours. This allows the skin to dry out and without this step you really will fight a loosing battle.

Score the skin

Your butcher will do this for you but I prefer to do it myself because it’s really important to score into the fat under the skin and not as deep as the flesh. This means that the fat drips out onto the skin but the moisture in the meat remains inside keeping the meat succulent.

Add salt to the skin

Just before cooking rub salt into the scored skin. This will help release any more moisture from the fat and because the moisture is immediately driven off by the heat it won’t affect the skin.

Cook over a good heat

A lot of fat will drip of so if using charcoal, make sure that you have prepared the coals well in advance. The best is to have the heat applied from the side as this prevents flare ups.

If you follow the tips above then you’ll get perfect pork crackling every time. Good luck!

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