pork joint with crackling

Roast Pork with Crackling

Succulent pork with really good crackling

pork joint with crackling

Roast Pork with Crackling

Succulent pork with really good crackling
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Prep Time 40 mins
Cook Time 2 hrs 15 mins
Resting Time 20 mins
Total Time 3 hrs 15 mins
Course Main Course
Cuisine British
Servings 8
Calories 504 kcal


  • 1.5 kg Pork leg joint
  • 2 tbsp Salt



  • Preheat oven to 220°C/Fan 200°C/Gas 7.
  • Place joint on chopping board and rub the rind dry with kitchen roll.
  • Score the rind with a sharp knife and cover with most of the salt working it into the cuts.
  • Leave at room temperature for 30 minutes.
  • Rub all the salt off the joint and from between the cuts.
  • Pat dry and lightly cover the rind with 1 tsp of salt


  • Cook for 30 minutes per 500g plus 35 minutes.
  • After 25 minutes, reduce the temperature to 180°C/Fan 160°C/Gas 4 for the remaining cooking time.
  • If the crackling is a bit soft, turn the temperature back up to 220°C/Fan 200°C/Gas 7 for the last 15 minutes.

After Cooking

  • Cover the joint with foil and a tea towel and allow to rest for 20 minutes before carving.


The cooking time shown is for a 1.5kg joint. For other weights the cooking time should be adjusted accordingly.


Calories: 504kcalProtein: 43gFat: 35gSaturated Fat: 13g
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