How to make crackling

8 December 2014

How to make crackling

Crackling is the best thing about cooking a pork shoulder for Sunday dinner, but some cooks have trouble getting it right. Follow our easy guide for perfect crackling every time.

  • 500g of pig skin
  • sea salt
  • freshly ground black pepper
Preheat the oven to 220°C
Use a sharp knife to score the skin of the pork shoulder, taking care not to cut into the meat
Rub salt, pepper and any other seasonings into the skin. Make sure it gets deep into every nook and cranny
Place the pork shoulder in a roasting tin and transfer to the oven
Cook for half an hour, then turn the temperature down to 180°C
Leave to cook for a further one and a half hours, until the juices run clear and the skin is golden-brown
Take the pork out of the oven and leave to rest for 20 minutes
Remove the crackling from the meat and break it up into portions, which makes the pork easier to carve


Try mixing the salt with spices such as chilli powder or fennel for extra flavour.

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