Roast Pork with Crackling

Learn how to make the perfect Roast Pork with Crackling every single time. It's a very easy recipe, and you can get succulent pork and amazingly crisp crackling without effort and very little prep. No need to roast the crackling separately to crisp it up, it can roast at the same time with the rest of the meat. The best roast for every occasion!

Getting the perfect roast pork with crackling is easier than you'd think. I know that one big fail in the kitchen can put us off attempting to cook that again. And a perfectly crisp crackling might be seen as hard to achieve. But trust me, it's actually really easy.

It's all about getting the timing and temperature right. It might seem easier to remove the crackling to roast it separately for the perfect crispiness, but it really is not necessary. Plus, the fat bit is what keeps the roast juicy and succulent in the oven. It is also crucial to season it well with black pepper and plenty of salt - the salt will help with the crispiness.

No need to baste the meat or cover it while roasting - that could actually prevent the crackling from crisping up. The first thing we need to know is the weight of the pork loin, then the rest can be sorted very quickly.

And that's because the weight of the meat dictates the time it can spend in the oven. And also the temperature it can be cooked at. If you use the same temperature from the beginning till the end, the results might not be what you were looking for. Let's see how to cook pork in the oven!

This cooking technique works wonderfully well with roasted pork belly too. And if you have leftovers from your roast pork, why not make this delicious Sweet and Sour Pork, it's absolutely phenomenal!

Jump to:

• Roast pork loin cooking time
• What temperature to roast the pork at
• Ingredients needed to make roast pork
• Step-by-step photos and instructions
• What to serve with roast pork
• Roast Pork with Crackling

Roast pork loin cooking time

Always weigh your pork loin before roasting, as this helps you get the right cooking times and temperature. The rule is that the pork will be cooked for 30 minutes per half a kilo (or about a pound) plus extra 30 minutes. 

The loin I used weighted 1.5kg (3.30 pounds), so the total cooking time was 2 hours. Before carving, it it best to leave the roast to rest for at least 20-30 minutes, so that would not be included in the cooking time, but it's a separate timing.

What temperature to roast the pork at

I roasted it for the first 30 minutes at 240 degrees Celsius (464 Fahrenheit) to crisp the top up, then lowered the temperature to 180 degrees Celsius (350 Fahrenheit) for 60 minutes. The last 30 minutes I increased the temperature to 220 degrees Celsius (430 degrees Fahrenheit) for a perfectly crisp crackling.

Once it was out of the oven, I covered it with kitchen foil and let it rest for about half an hour - the crackling was still very crisp after resting.

Ingredients needed to make roast pork

• pork loin
• coarse sea salt
• ground black pepper

Step-by-step photos and instructions

• Preheat the oven to 240 degrees Celsius (464 degrees Fahrenheit).
• Season the pork loin with salt and pepper.
• Roast for the first 30 minutes at 240 degrees Celsius, then lover the temperature to 180 degrees Celsius (350 Fahrenheit) for 60 minutes, then the last 30 minutes increase the temperature to 220 degrees Celsius (430 degrees Fahrenheit).
• Remove the loin from the oven, cover loosely with kitchen foil, and leave to rest for 20-30 minutes before carving.

What to serve with roast pork

So we have for this lovely meat, which might have taken a bit in the oven, but it was worth every single second spent in there. And definitely worth waiting for. But the sides to accompany it are as important.

For me, roast and gravy are a match made in heaven - you can't possibly have roast without gravy. Make it from scratch, or have it ready-made, it's entirely up to you.

Roast potatoes are also never missing from our table when we have roast, my little ones love them, and always go or them first - who doesn't like some heavenly crispy and golden roast potatoes though?

Other root vegetables are perfect for roasting, with carrots and parsnips being my favourite after the potatoes. For some more colour, broccoli, peas, green beans are excellent choices too.

For the ultimate Great British experience, have some Yorkshire puddings too, and you are in for a treat! Do give it a go, you will not regret it!

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