Roast pork and crackling
Few things feel as celebratory as a proper roast pork with crisp, golden crackling. The meat turns beautifully tender in the oven while the rind transforms into that irresistible shatter‑crisp topping we all fight over. It’s the kind of roast that fills the kitchen with rich, savoury aromas and brings everyone to the table in anticipation. Simple, satisfying and full of flavour, this is a timeless centrepiece that never fails to impress — whether it’s a cosy Sunday lunch or a special occasion.
We have a roast dinner every Sunday, even in the summer — I just swap the vegetables and gravy for salads and lighter dressings. One of the things I love most about a roast is how incredible the house smells as it cooks; it makes me instantly hungry. And when I see the crackling turn really crisp, that’s even better. I absolutely adore the crunch, and I’ll admit I usually end up nibbling a bit before dinner even makes it to the table.
What goes well alongside this pork?
I love my roast pork with really crispy roast potatoes, plenty of green veg, thick gravy and yorkshire puddings. I’m not the biggest fan of apple sauce, so I always swap it for a spoonful of mint sauce — it works beautifully.
Top Tip:
I hear a lot that it takes all day to cook a roast, as long as you prepare it, then work backwards on your timings it shouldn’t take all day!
Roast pork and crackling
Ingredients
- roasting pork join with crackling
- vegetable oil
- salt
- handful of fresh sage leaves
- 2 onions, peeled and thickly sliced
Instructions
- Preheat the oven to 220ºC / Gas 7.
- Remove the pork from the packaging and pat dry with kitchen roll. If the pork skin isn't scored, with a sharp knife score across the pork skin.
- Place the sliced onion and sage leaves on the bottom of a roasting tin. Place the pork on top.
- Rub oil and salt all over the crackling. Place the pork in the oven and cook for 30mins. Then reduce the heat to 180ºc/Gas 4 and cook for the remaining time according to the size of your roasting joint. (As a guide medium – 25mins per 450g, plus 20mins, if you prefer your pork well done, then 30mins per 450g, plus 20mins)
- When cooked, remove from the oven and leave to rest for around 15mins, covered loosely in foil. When ready to carve, take off the crackling and slice.