Roast pork with crackling recipe

1. Remove the pork from its packaging 2 hrs before cooking and dry really well with kitchen paper. Keeping the string on, use a very sharp knife to score the skin 10-12 times, going through to the fat but not the meat. Leave to dry, uncovered, on a plate in the fridge for 1½ hrs, then allow to come to room temperature for 30 mins.
2. Preheat the oven to gas 8, 230°C, fan 210°C. Put the pork, skin-side down, on a board and use a small knife to make deep holes in the meat all over. Push a few slices of garlic and some sage into each hole, then season lightly.
3. Put the onions in the base of a shallow roasting tin and put the pork on top, skin-side up (the meat should rise above the sides). Rub the oil all over the meat and skin; evenly sprinkle the sea salt over the skin. Add enough water (400- 500ml) to cover the base of the tin, taking care not to wet the pork skin.
4. Roast for 25 mins. Reduce the heat to gas 4, 180°C, fan 160°C; roast for a further 2 hrs. Top up with water if necessary so the onions don't catch.
5. If the crackling isn't crisp and golden after 2 hrs, increase the heat to gas 8, 230°C, fan 210°C, and cook for another 10 mins or so. Once crisp, cover loosely with foil and set aside to rest for 20 mins.

Tip: Drying is important because you need the skin to be completely dry for the oil to stick to it. Any moisture will stop the crackling developing.

See more Roast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.