The ultimate Roast meat. With this being such a top cut of pork and with the added rind that’s the perfect addition for crackling means this is one that has a place on our Sunday Roast table. Firm family favourite up and down the country theres only one thing to do with a joint with rind on, Roast it. This simple recipe and method will produce the head of the table, giving that amazing Roast Pork and that unbelievable Crackling.
Happy Roasting
Roast pork with crackling pairs beautifully with a variety of sides that complement its rich, savoury flavour and crisp texture. Classic options include roasted root vegetables like carrots, parsnips, and potatoes, which soak up the meat’s juices and add a hearty element to the plate. Apple sauce or spiced stewed apples offer a sweet-tart contrast that cuts through the pork’s richness. Creamy mashed potatoes or a smooth cauliflower purée provide a soft, comforting base, while a sharp mustard or cider gravy enhances the savoury depth. For freshness and balance, include a crisp green vegetable like steamed beans, sautéed kale, or a tangy red cabbage slaw. These combinations create a well-rounded and satisfying meal that highlights the star of the show—the crackling.
To get perfect crackling: Score the pork skin deeply but not into the meat. Pat it dry with paper towels and leave it uncovered in the fridge overnight. Rub generously with salt just before roasting. Start with a high oven temperature (220–240°C / 425–465°F) for the first 30 minutes, then reduce to cook the meat through.
Pork belly, pork shoulder, and pork loin are great choices. Pork belly has the fattiest and most consistent crackling, while pork shoulder offers tender meat and good skin.
