The most important thing to remember is to get the rind as dry as possible before the cooking process.

Cuts: If you're aiming for a seriously crackled roast, we recommend a rolled pork loin for the juiciest meat with the best crackling possible.

Other cuts that are ideal for crackling are: Skin on pork belly, skin on pork leg roasts. 

Our top tips for the perfect crackling are: 

1) Remove your roast from the packaging and pat dry with a paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered on the bottom rack of the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.

2) When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with a paper towel.

3) Rub the roast with 1 tablespoon of vegetable oil and a generous amount of salt flakes (more if you like salty crackling), making sure the oil and salt penetrate the scores.

4) Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.

5)Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. We recommend a foodsafe temperature of 71c, using an internal thermometer is the ideal way to ensure a safe eating temperature without over cooking your roast. 

6) Once cooked, let the roast rest for 10 minutes before slicing.

Slicing Tip: Turn your roast crackle down and use a heavy knife to help you push throw the crunchy goodness.