Perfect Roast Pork with Crisp Crackling Recipe – European Special
Roast pork with crispy crackling is a classic European dish that combines tender, juicy pork with a satisfying, crunchy skin. Achieving the perfect crackling requires careful preparation, including scoring the skin and ensuring it remains dry before roasting. This recipe guides you through the steps to create a flavorful roast pork that’s sure to impress at any gathering.
- Prep Time10 min
- Cook Time1 hr 40 min
- Total Time1 hr 50 min
Perfect Roast Pork with Crisp Crackling Ingredients:
- 3-4 lb pork shoulder or pork loin (with skin on)
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: fresh herbs (such as thyme or rosemary) for seasoning
Prepare the Pork:
Score the Skin: Using a sharp knife, carefully score the skin of the pork in a crisscross pattern, taking care not to cut into the meat. This helps the fat render and creates crispy crackling.
Dry the Skin: Pat the skin dry with paper towels. The drier the skin, the better the crackling will be.
Season the Pork:
Rub with Oil: Rub olive oil all over the pork, ensuring it gets into the scored areas.
Add Seasonings: Mix the sea salt, black pepper, garlic powder, and onion powder in a small bowl. Rub this mixture generously over the meat and into the scored skin. Optionally, you can add fresh herbs for extra flavor.
Roast the Pork:
Preheat Oven: Preheat your oven to 450°F (230°C).
Initial High Heat: Place the pork in a roasting pan and roast for 30 minutes at the high temperature to start the crackling process.
Reduce Temperature: After 30 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
Finish the Crackling:
Check Crackling: If the crackling isn’t crispy after the cooking time, turn the oven back to 450°F (230°C) for an additional 10-15 minutes, watching closely to avoid burning.
Rest and Serve:
Rest the Pork: Remove the pork from the oven and let it rest for about 15-20 minutes. This helps the juices redistribute.
Slice and Serve: Slice the pork into portions, ensuring each serving has some crackling. Enjoy with your favorite sides!
Recipe Notes:
Choosing Pork: Opt for pork shoulder or loin with the skin on for the best crackling.
Scoring the Skin: Use a sharp knife to score the skin in a crisscross pattern, being careful not to cut into the meat.
Drying the Skin: Pat the skin dry with paper towels before seasoning to ensure crisp crackling.
Resting the Meat: Allow the roast to rest for 15-20 minutes after cooking to let the juices redistribute.
