Roast Pork with Crackling

Roast Pork with Crackling

Almost everybody loves home cooked Roast Pork with crackling and this family favourite can be served with traditional side dishes such as stuffing and apple sauce or a Tomato, Peppers, Ginger & Apple Medley. Far too good for just Sundays!


  • 1 kg Boneless British Leg of Pork
  • 1 oz Butter or butter substitute
  • Low Sodium Salt or Sea Salt
  • 12 Sage leaves – chopped
  • Sprig of Rosemary
  • Drizzle of Olive Oil


  • Pre-heat your oven to 220° c
  • Score the top of the crackling (f not already scored) lengthways along the joint
  • Rub the butter into the pork skin together with a small amount of low sodium salt or sea salt to create the crackling, then add 12 leaves of chopped sage and a sprig of rosemary with stems removed on top
  • Wrap the meat tightly in silver foil leaving the skin exposed to create the crackling
  • Place in an oven-proof dish near the top of the oven at 220° c for 10 mins
  • After 10 minutes, turn down the heat to 200° c and cook for 20 minutes
  • Baste the joint using the juices from the meat every 20 minutes and drizzle a little olive oil on the top to keep the crackling sizzling
  • Once the cooking time is complete, remove the pork joint from the oven and leave it to ‘rest’ for 10 minutes in the oven dish
  • Remove the crackling from the joint with a large knife as one piece around half an inch from the top of the crackling just leaving a very thin layer of fat on the meat
  • The crackling can be placed back in the oven if not crispy enough but it should be at this point
  • Slice the meat with an electric knife or carving knife in thin slices or as desired
  • Serve with roast potatoes and vegetables of your choice


  • Large Oven Proof Dish
  • Kitchen Foil (silver foil)
  • Electric Carving Knife

Top Tips

  •  If the whole joint is covered in foil then the crackling will be rubbery!
  • Try not to let the juices escape from the foil as this keeps the meat moist whilst cooking
  • Turn the oven temperature down and cover the joint loosely with foil if the crackling starts to blacken and burn
  • When the meat is removed from the foil, the juice can be placed in an oven-proof dish and gravy added whilst the meat is resting. Then add the sliced meat to the dish when ready to serve