TJ's Guide To Pork Crackling: The Ultimate Comfort Food

Ah, pork crackling — a crunchy, salty delight that can elevate any roast dinner to new heights. For many in the UK, there's nothing quite like the sound of that satisfying crunch as you bite into perfectly cooked crackling. Here's how to produce the best pork crackling, with a nod to TJB's exceptional Blythburgh free-range pork that will take your dish to the next level.

Choosing the Right Cut

The foundation of great crackling starts with the right cut of free-range pork. The best options are those with a good layer of fat and skin. The most popular choice is the pork belly, as its thick layer of fat renders beautifully, ensuring a perfect crisp.

Preparing the Pork

1. Score the Skin: Use a sharp knife to carefully score the skin in a crosshatch pattern, making cuts about 1cm apart. Be cautious not to cut too deeply — pierce the skin but not the meat itself. Scoring helps the fat render and allows air to circulate, leading to crispier crackling.

2. Dry the Skin: Moisture is the enemy of crackling. Pat the skin dry with kitchen paper, and if possible, leave the pork uncovered in the fridge for a few hours or overnight. This drying process will help achieve that all-important crispness.

3. Salt, Salt, Salt: Generously season the skin with sea salt. The salt not only enhances flavour but also draws out moisture, aiding in that desirable crunch. Rub the salt into the scores you've made.

Cooking Method

To achieve perfect crackling, here's a fool-proof approach that starts with a blast of high heat followed by slow roasting:

1. Preheat Your Oven: Set your oven to a blazing 250°C (482°F). This initial high heat will help create that coveted crackling texture.

2. Blast of Heat: Place the pork in the hot oven for about 20–30 minutes. Keep a close eye on it — you want the skin to begin blistering and puffing up. This step is crucial for crackling.

3. Lower the Temperature: After the initial blast, reduce the oven temperature to 160°C (320°F). This slower roasting allows the meat to cook evenly and the fat to render beautifully.

4. Slow Roast: Roast the pork at this lower temperature for about 1.5 to 2 hours, depending on the size of your cut.

5. Final Crisping: If needed, increase the oven temperature back to 220°C for the last 20–30 minutes — though this shouldn't be necessary if it bubbled up initially.

6. Resting Period: Once your pork is beautifully crackled and the meat is cooked through, remove it from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute throughout the meat.

Serving Suggestions

• Traditional Sunday Roast: Pair your crackling with roasted potatoes, seasonal vegetables, and rich gravy for a classic meal.

• Pork Tacos: Shred any leftover pork and serve in warm tortillas topped with fresh salsa and a sprinkle of crackling for that extra crunch.

• Crackling Snacks: Slice the crackling into bite-sized pieces and enjoy as a delicious snack. A bit of apple sauce on the side is a lovely contrast.

Troubleshooting Common Issues

• Soggy Crackling: Likely due to moisture. Make sure to dry the skin thoroughly before cooking and ensure you're using a high enough temperature during the final stages.

• Burnt Skin: If the skin starts to burn before the meat is cooked through, cover it loosely with foil to protect it while allowing the meat to continue cooking.

• Uneven Crackling: Try rotating the tray halfway through cooking to ensure all sides get equal exposure to the heat.

Final Thoughts

Perfecting pork crackling may take a little practice, but the reward is well worth the effort. With TJB's free-range pork, you can be confident that you're starting with the best quality meat available. Happy cooking! 🥳🥩✨