Easy Roast Pork With Crackling

Easy Roast Pork with crackling and apple sauce is something that always brings my lot running to the Sunday Lunch Table. I was sometimes not sure which pork joint to use. After much research, I have a firm favourite in this Roast Pork Loin.

Crispy Crackling like Yorkshire Puddings,  had long eluded me until I put my mind to it, and started researching recipes out there.

It was hard to work out what really worked and what did not until I had tried out each suggestion and, quite frankly, each old wives tale (tickle it for 20 minutes with a starlings feather before putting it in the oven and all that)

The result really was quite simple and effective every time. Just the way I like it.

How Do You Get Crispy Crackling?

I stick to 5 simple rules.

1. Make sure your joint actually has the skin/rind still on -  If your joint is a Loin of Pork then quite often it is sold in the supermarkets with only a layer of fat left on the top and not the rind. You might need to visit a butchers. Shoulder and Leg joints usually still have the rind left on.
2. Remove the plastic covering, if it is in one, pat dry with kitchen towel and leave to dry in the fridge uncovered for at least an hour, more preferably.
3. Score the skin properly - the supermarket joints tend to not have been scored properly or enough. You will need a sharp knife. See below for pics and instructions. You could also ask your butcher to do it for you.

4. Sprinkle the rind with salt just before you put it in the oven. Sooner than that and the salt may draw out too much moisture from the skin, which is not conducive to crispy crackling!

5. Heat your oven up to 240 C to blast the pork rind and make it bubble up for 30-40 minutes before turning down the heat and carrying on cooking your joint.

There is a full printable recipe card at the bottom of this post.

Easy Roast Pork

What Is The Best Joint Of Pork To Use For Roast Pork?

Here is a link to the many different cuts of pork. However there are 3 main joints to choose from when considering what to cook for a classic Sunday Lunch recipe.

Remember too that a joint with a bone in will need to be significantly heavier to yield the same amount of meat than that of a deboned joint.

1. Loin Joint - This has less fat running through it so a great choice for more fussy eaters (including me) although it does tend to be sold without the rind left on in the British supermarket, so a trip to your butcher might be necessary if you are wanting crackling too (ask them to score it well to save you a job). This is my personal favourite to cook for my family and the joint I have chosen for this recipe.
2. Leg Joint - This is a lean cut and a popular choice. It can become dry though if cooked too long.
3. Shoulder Joint - This usually has quite a bit of fat running through it but has bags of flavour and is great value. It is best cooked long and slow though, as it is then very tender and fall apart, such as in my BBQ Pulled Pork. So if this is the joint you are using then after the initial 30 minutes hot blast of heat in the oven then turn down the oven to 170 C cover with silver foil and cook for 5 hours for the best result. (Less time for a smaller joint) Remove the silver foil for the last 1 hour of cooking time. Use a carving fork to test if it is tender enough.

As I mentioned above I usually cook a Loin Of Pork for my Sunday Roast. For the reasons that it is really tasty, there is hardly any fat and it is super easy to carve.

How To Cook Pork Loin Joint with Crackling

Ingredients

• 2 kg pork loin joint
• 2 chicken or pork stock cubes
• 2 tbsp cornflour
• 3 tbsp cold water
• seasoning

• Remove the packaging from your pork loin and pat the skin/rind dry with kitchen paper towels. Leave uncovered in the fridge for at least an hour. Preheat your oven to 240 C .
• If you need to score your pork rind ( if your butcher has not done it for you) then make sure you use a very sharp knife/stanley knife or even a razor blade. Being careful of your fingers, score the skin in parallel lines about 1 and a half cms - 2 cms apart. Cut through the fat but not into the meat.

• Sprinkle liberally with sea salt and put it in the very hot oven for at least 30 minutes. What you are looking for is that the rind starts to bubble up over much of the crackling. If yours still hasn't got the bubbling after 30 minutes, then keep the temperature high for another 10 minutes.

• Turn the heat down to 190 C and leave to cook for another 1 hour and 30 minutes. Rule of thumb for pork is 35 minutes per pound of weight. So this one at 2 kg is approx 157 minutes - 30 minutes at 240 C and 2 hours 7 minutes at 190 C. Although in reality it took a little less. My oven temperature likes to rise above the programmed temp.
• Remove from the oven and rest the joint uncovered for 30 minutes. Keep the tin to one side with the juices.
• When ready to serve remove and lift the crackling off as it is easier to carve with it removed!

• Meanwhile make the gravy.

How To Make Pork Gravy

• I make double strength 500 mls of chicken - vegetable stock in a measuring jug. This is usually simply 2 stock pots or cubes in 500 mls of just boiled water from the kettle.
• Mix 2 tbsp of corn flour with 3 tbsp of cold water in a mug. Stir well to make sure that no corn flour is stuck on the bottom of your mug.
• Pour this stock into a saucepan and bring to a simmer. Tip in the pork juices, taking great care to scrape all of the bits left behind from the pork on the bottom of the tin.
• Add the cornflour liquid and whisk it through. As the gravy bubbles it should now thicken. If it is not thick enough then repeat with 1 tbsp of corn flour and 2 tbsp of water.
• Taste and season your gravy carefully.

Serving Suggestions

I always have to serve Apple Sauce with Roast Pork. It brings the whole meal together for me. The slight twang goes perfectly with the richness of the pork flavour.

Roast Potatoes or Mashed Potatoes are another must for me.

Dauphinoise Potatoes for a different take on the potato sides.

Cauliflower Cheese goes very well too.

Sage and Onion Pork Stuffing is another accompaniment to think about. Sage and pork just love hanging out with each other.

Any green vegetables and carrots work well.

Can You Freeze Roast Pork and Crackling?

Yes you can. Put the left over pork and crackling in an air tight container and freeze for up to 2 months. Defrost overnight in the fridge.

Reheat the pork covered in the oven. I use silver foil to protect it from becoming dry but the crackling can remain uncovered. The crackling will take less time than the pork to reach a high enough temperature. Pork should reach an internal temperature of 145 F.

Another great option for reheating meat whilst not drying it out is the slow cooker - crock pot. Reheat sliced in gravy.

Pork Leftovers

Pork Leftovers are great in:

• Pork Tacos
• Spicy Singapore Noodles
• Dirty Fried Rice

Oftentimes though I simply reheat it through until piping hot and serve it in warm buttered baguettes with ketchup for another family favourite.

Here are some more Sunday Dinner Recipes that you may like:

Slow Cooker Beef Joint

Roast Beef Brisket

Slow Cooker Gammon

Roast Gammon

Slow Cooker Roast Chicken

10 Easy Sunday Lunch Recipes

Do let me know how you got on in the comments below. I love a good old hairy chinwag or come on over and join the Apply To Face Blog family on social media. x