Pork is such a versatile meat, and lends itself really well to slow cooking. Turning the temperature down, and letting the joint sit there for a bit longer really helps to tenderise the meat. However, there is something even better than this succulent melt in the mouth treat.

*SNAP*

Did you hear that?! That was the sound of perfectly crisp crackling – the silver lining to an already beautiful cloud. Now, I hear all too often that people just cant get their crackling right – instead of a crack, all you hear is a faint pitiful wallow. Well, I am here to help.

Now, this recipe is not going to tell you to go out looking for a pig reared on the Queens lawns, or fed on a pure truffle diet. I understand that meat is expensive, and so I promise this technique will work with your layman’s store bought joint. I used a small crackling joint (1kg) from my local supermarket, and I have no complaints whatsoever!

Slow Roasted Crackling Pork

I’m actually getting myself a little worked up just looking at this beauty, but let’s not get ahead of ourselves. First things first.

1. Remove your joint from the fridge, and allow it to come up to room temperature (an hour should do).

2. Preheat your oven as high as it will go – don’t be afraid! Note: if you get lots of smoke billowing from your heat machine, it’s time for a good clean!

3. Using a sharp knife, score the skin, about a centimetre apart. Not only will this allow salt and heat to get into the deepest recesses of the baby crackle, but it makes it easier when you come to serve.

4. Boil your kettle, and place the pork joint in your sink (clean sink) on a rack, skin side up. Now, SLOWLY pour the boiling water all over the skin – you will begin to see the meat tightening and those scores you just made, opening up. This is good.

See how those scores have opened up? That is the skin tensing up, your first step in a crackle adventure.

5. Remove the meat from the sink and thoroughly dry it all over with a kitchen towel. Make sure you get in those deep scores you made earlier, and really dry the skin out well.

6. Now, get a bowl of salt (I use rock and mortar it up) and rub it all over the skin, again making sure you get in those grooves. Use more than you think is healthy – don’t be shy with that salt! Then rub a little oil into your hands, and rub that oil over the salted skin. Get those fingers dirty.

7. Turn the meat over and season the bottom and sides of the joint with salt and pepper generously.

8. Place the joint on a tray, and put it in the hellfire hot oven, uncovered, for 20 – 30 minutes. Once it starts to looks like the picture below, turn the heat down to 170C, and cover the tray tightly with foil.

9. Cook the meat for 1 hour per pound (mine was 1kg, just over 2lb, so had it in there for 2:15), resisting the urge to uncover the foil and check your little baby.

10. After the time is up, yank up the heat once more to at least 220C (we’ve got to be mindful of other things cooking, such as roast potatoes), and remove the foil. After another 20 – 30 minutes, your crackling should be looking gorgeous.

Now this meat is not your ‘slice it and serve it’ type joint. Oh no. If you have done it right, it should just pull apart, ready to be served up. Slice the crackling off the top of the joint and break it up into strips.

Serve either on individual plates, or put in the middle of you table and let everyone Snap, Crackle and Pork!

I think a trip to the shops is in order. Im hungry! Let me know how your crackling turns out, or your little tips for the perfect *SNAP*