How to Get the Perfect Pork Crackle: Step by Step Guide

Achieving the ideal pork crackle—a golden, crispy, salty crust—is easier than you think! Here’s a step-by-step guide to making pork crackling perfection every time.

1.  Prep the Pork in Advance
   To get that signature crunch, begin by prepping your pork well ahead of cooking. A few hours (Frank say 24 hours!) before you plan to cook, open up the pork to let it start drying out.
2. Remove Moisture
   Use a paper towel to thoroughly dab away any moisture on the skin. For optimum results, place the pork uncovered in the fridge to dry out for 4-24 hours. If desired, score the skin diagonally; this not only makes for a beautiful presentation but also helps the fat render, enhancing the crispiness. Removing as much moisture as possible is the key to perfect crackle!
3. Preheat the BBQ or Oven
   When you’re ready to cook, preheat your BBQ or oven to 230°C. This high initial temperature will help kickstart the crackling process.
4. Season the Skin
   Rub a light layer of oil over the pork skin, followed by a generous amount of salt. This combination helps draw out moisture and encourages that perfect, bubbly crust.
5. Start Cooking with the Lid Closed
   With the BBQ or oven lid closed, cook the pork at 230°C for 20-30 minutes. Avoid opening the lid during this time to maintain the heat and allow the skin to crackle.
6. Adjust the Temperature
   After the initial high heat, lower the temperature to 190°C and continue cooking for about an hour. Aim for an internal temperature of 60°C for a medium finish or 68°C for medium-well.
7. Let it rest
   Once cooked, let the pork rest for 15 minutes before serving. This allows the juices to redistribute, making each bite as tender as possible.