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The key to perfect crackle is to get the rind as dry as possible before the cooking process.

Remove your roast from the packaging and pat dry with paper towel. Using a sharp knife, deeply score the rind at 1cm intervals, without cutting into the meat.

Place the scored roast uncovered in the fridge overnight. This process dries the rind and aids the crackling process.

When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Then pat dry thoroughly with paper towel.

Rub the roast with 1 tablespoon of vegetable oil and tablespoon of salt, making sure they penetrate the scores.

Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, this will take 30 to 45 minutes.

Turn the oven down to 180°C and cook for 25 – 30 minutes per kg. When cooked, let the roast rest for 15 minutes before slicing.

The team at Riverway Meats Carnivore Candy Store can help you select the perfect size roast for you next festive event.