If you’re preparing Sunday lunch with roast pork, we’re sure your family and friends are eager to try some crispy crackling. If you’re seeking tips on how to make the perfect pork crackling, you’re in the right place!

Instructions

Pork crackling originates from the pork joint’s skin, with a rich flavour often enhanced by seasoning like salt or preferred flavourings. Ideally, crackling has a crispy texture, cracking as you bite into it, hence its fitting name.

Before cooking, brush the joint’s skin with oil to ensure it becomes hot and crisps up effectively. To release the fat during cooking, score the pork joint’s skin, ensuring not to cut too deeply, as it will compromise the crispiness of the crackling. Each cut should be approximately 5mm apart and deep enough to penetrate the rind without reaching the meat layer. After applying oil and salt, gently pat the joint dry with a kitchen towel to prevent the skin from becoming too soft.

To achieve perfect pork crackling, maintain an uncovered cooking process. Begin by cooking at a high temperature, approximately 230°C, for the initial 10 minutes, then lower the heat to around 180°C for the remaining cooking duration. You can always add another 10 minutes of cooking if it’s not as crispy as you’d like, just don’t overcook the meat!

Where’s The Best Place To Get Delicious Pork?

If you’re craving succulent pork joints with perfect crackling in East Sussex, look no further than Burts Catering Butchers. You can enjoy high quality restaurant standard meat for your venue.

Located in Bexhill on the East Sussex coast, our modern fleet of refrigerated vehicles ensures prompt delivery of meat to businesses across Sussex, Kent, and Surrey daily. We work with restaurants, hotels, brasseries, pubs as well as schools and event venues. We also accommodate deliveries to businesses further afield by arrangement, so don’t hesitate to enquire if you’re outside our regular service areas. To place an order, simply click here and if you have any questions, please get in touch.