How to make perfect pork crackling

Pork crackling has seen a resurgence in popularity in recent years but achieving a perfectly crisp, crunchy texture can be a challenge. The key to success is to dry out the skin before the meat goes in the oven, and then roast initially at a high heat. Acclaimed chef Monica Galetti of MasterChef: The Professionals fame runs through the four-step proceedure to achieving pork crackling perfection.

Step 1: Dry the skin

Remove the meat from the fridge and thoroughly pat dry the skin with a clean tea towel. Leave the meat out to return to room temperature, uncovered so the skin dries out further.

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Extract taken from MasterChef At Home, DK, £20, Available from dk.com

See also: Roast pork with root vegetables
Step 2: Score the skin

Using a heavy-duty craft knife, score the skin in diagonal lines or a criss-cross pattern (diagonal lines produce large slices of crackling for the plate), about a finger’s width apart. This enables heat to penetrate the skin more easily, so that the fat bastes the crackling.

Click here for printable version

Extract taken from MasterChef At Home, DK, £20, Available from dk.com

See also: Roast pork with root vegetables
Step 3: Rub in the salt

Take flakes of sea salt and massage them into the skin, getting the salt deep into the cracks, with a final sprinkling on top. If there’s time, leave the salt to dry out the skin further, for another 30 minutes or so.

Click here for printable version

Extract taken from MasterChef At Home, DK, £20, Available from dk.com

See also: Roast pork with root vegetables
Step 4: Roast the meat

First roast the meat at the highest temperature for 20–30 mins to give the skin an early crisping, before reducing the heat. If the crackling still looks chewy by the end, slice off in one piece, return to the top of the oven on a baking tray, and turn up the heat until done.

Click here for printable version

Extract taken from MasterChef At Home, DK, £20, Available from dk.com

See also: Roast pork with root vegetables
Next Up: Delia Smith's pork chops with sage and apple
This is an excellent recipe and a very old favourite of mine. It's blissfully simple but never disappoints.