9 Reviews of Perfect Roast Pork Crackling

From: DastardlyDan

On Dec 4, 2007

I read this, then I thought... of course! That is how the Chinese make such a wonderful Peking duck, by pouring boiling water on it. This works perfect, thanks.

From: Scott Hannigan

On Apr 1, 2007

I just cooked this recipe and it was wonderful. Thank you.

From: JustJanS

On Sep 25, 2005

My pork crackling can be a bit hit or miss, but I'm sure with this recipe I've found the answer after all these years. It's a simple recipe, but like Barberal says "magnificent". The fennel seeds give a lovely aniseed sweetness to the pork and I will probably always make our roast pork this way from now on. I used a boned rolled loin tonight.

From: Carol in Oz

On Jun 15, 2008

This is the BEST crackling ever! I, too have never been able to master crackling, but now I proudly serve this as a snack. I'm a garlic lover so it get's a healthy amount rubbed in the skin, and it's lovely with dried oregano or chilli too. Thanks for posting!

From: Chef #523559

On Jun 25, 2007

I love cooking and enjoy making the Sunday roast most of all. My crackling has never been my high point though, even though I have tried different ways to get it crispy and delicious. This recipe was amazing! My teenage sons worshipped me for an afternoon, and even loaded the dishwasher! Thank you.

From: I'mPat

On Apr 8, 2009

The subtle flavour of the fennel was an outstanding touch. I used 1.5K boneless leg pork but following your instructions in the time allotted it was still well undercooked and there was really no crackly, I upped the temperature (fan forced oven) which finished the cooking and gave a little bit of crackly. Will try again but will put in a very hot oven until the skin starts to blister then turn down and cook, allowing about 1 hour per kilogram, I think would suit us. Thank you Barberal for the idea of the fennel and the boiling water (had seen that on a cooking show) but I really do think it needs to go into a hotter oven (230/250C for the first 10 to 15 minutes then turned down to 190 to get the right results), the pork meat was beautifully moist and full of flavour.

From: Chef #987452

On Oct 13, 2008

didint work

From: mariahswind

On Jul 7, 2009

As far as making the crackling this was perfect. Omitted the fennel seed. Did as advised by one reviewer to put in at 240C for 30 min. and drop to 180C for remaining time for cooking which in my case was a bit longer than required and dried the meat out a bit. So it will take a bit to get the temps and timing right.

From: cookingpompom

On Apr 28, 2009

PERFECT....I have been cooking for a long time and this was outstanding. I scored the pork deeply every 1cm deeply, the boiling water seemed to "open" the slits. I dried it off, poured over a little oil and rubbed in hte salt. I didn't bother refridgerating it or using the fennel as I like my pork natural. I baked it at 240oC for 30 minutes and 180oc for 3 hours, it was by far my best roast pork ever!! No more hit and misses with this method - thank you Barberal!!!