A little tip to get a good crackling:

Take the pork out of any plastic packaging in the morning or even night before you want to cook it. Pat it dry with a paper towel. Make sure the skin is well scored. I use a Stanley knife that I only use for the kitchen. Cut loads of long lines through the fat not quite down to the meat. Sprinkle about 1tsp. salt over the top and spread it down into the cuts, and put it in the fridge uncovered. The salt draws the moisture out of the fat to enable the skin to crackle nicely.

Take the pork out of the fridge 20-30 minutes before you are ready to cook it to bring it to room temperature. Wipe the excess moisture from the top with a paper towel. If you have wiped most of the salt off you can give the skin another sprinkle with some more salt and rub in ½ Tbsp olive oil with your fingers.


  • Pork leg, shoulder, roll roast etc. Whatever you choose.
  • 3 green apples, skin on cut into quarters
  • 2 brown onions, cut into wedges
  • 2 Cups warm water
  • 1 Tbsp. Extra Virgin Olive oil
  • Salt for the top


  • Preheat the oven to 240ºC.
  • After you have prepared the pork as above, drizzle the oil on the bottom of a large baking tray.
  • Spread the onions and apples on the bottom of the tray over the oil.
  • Sit the pork on top of the apples and onions.
  • Pour the water around the bottom of the pork.
  • Once the oven has reached it’s heat, place the pork on the middle shelf of the oven.
  • Cook for 35 minutes and then reduce the heat to 180ºC.
  • Continue to cook the pork for 30-35 minutes per kilo. Don’t over cook it or your pork will be dry. The water in the pan will help steam it a little and keep some moisture in. You can take it out halfway through to move the onions and apples around so the outer ones don’t burn.
  • Once the pork is cooked, take it out of the tray and allow it to rest for 5-10 minutes. Remember the meat will continue to cook while resting.
  • Pour the contents of the pan into a food processor and process to form a smooth sauce.
  • Carve the pork cutting across the grain. I like to use and electric knife for ease and speed.
  • Serve with roast vegetables and some of the apple sauce.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Leave a Reply

search previous next tag category expand menu location phone mail time cart zoom edit close