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This recipe is classed as easy

Rating 3.14 / 5 (21 votes)

Prep time:
10 min
Cook time:
1 hr

Nothing beats a piece of crisp cracking when roasting pork for the Sunday lunch - John Torode shares his top tips in getting it right every time


1. Score the pork skin, set on a rack and pour over boiling water. The water will drain away.

2. Dry the skin, rub with vinegar and salt and set aside for 20 minutes. Preheat the oven to 200C/gas 6.

3. Roasting the skin for an hour or so, until crisp and serve with the meat.


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Latest Comment


This simple technique has changed our pork roasts forever! I've done this to a crackling joint with the skin still attached, and it turns out beautifully; simultaneously light and crunchy, but also with that irresistible chewiness in the lower layers of the skin. Only problem is there never seems enough when you're feeding a family of five!!!

Caroline - UKTV Caroline - UKTV  Posted 07 Sep 2009 1:05 PM