Few things are as satisfying as the sound of perfectly crisp pork crackling. Whether you're preparing a Sunday roast or impressing guests at a dinner party, mastering the art of crunchy crackling can take your pork dish from good to unforgettable.
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Gear
Rack of Pork
Olive Oil
Sea Salt
Method
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Set all burners to high and preheat for 10 minutes – if using a Weber Q, set up your convection tray and a trivet.
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Pat the pork skin dry, then score the rind down to the fat – cut about 3mm deep and in 1cm intervals. Give the whole pork a light rub of olive oil, then coat generously with salt, making sure to focus on the rind.
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Roast the pork over indirect high heat with the lid closed for 20 to 30 minutes to crackle the skin. Avoid lifting the lid during this time.
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Adjust the barbecue temperature to indirect medium heat (190–230°C) and continue to cook for the remaining cooking time or until the internal temperature has reached 60°C for a medium result. The internal temperature will continue to rise while resting – final doneness temperature for pork is 63°C for medium and 68°C for medium well.
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Once the pork has cooked, leave it to rest for 15 minutes before carving.
To calculate the cooking time for your roast, measure the thickness of the roast and calculate 1 minute per millimetre. For example, if it is 80mm thick, the cooking time is 80 minutes.
The method to achieving that golden, blistered skin and ensuring your pork is juicy on the inside and irresistibly crisp on the outside doesn’t have to be a family secret recipe. It can be as easy as this—and still irresistibly delicious.