We love a Sunday Roast in our house, but a Roast Pork isn’t the same if you don’t get that #droolworthy crackle on top.

It has taken a lot of practice to get the perfect crackle, but this is how I get that mouth watering crunch every time.  If you follow these steps you can’t go wrong.  Please leave us a comment below and let us know how you go!

Here’s what I do…

  1. I always get good quality meat, something that is hormone free and free range – or organic if the budget allows. I’m not sure if this helps with the crackle, but it definitely helps with the taste!
  2. Take your pork out of the plastic and dry it well with paper towel.  Cover it in a good amount of salt and let it sit for 10 minutes.  The salt will draw out any moisture.  I like to use a good quality organic pink salt.
  3. Turn your oven on to 230C to preheat.  Important – make sure it reaches temperature before you put your pork inside the oven.
  4. While your oven is preheating dry the skin once again with paper towel.  Cover it again in salt and let it sit for another 10 minutes.  You want to draw out as much moisture from the skin as possible.
  5. Put your roast into your hot oven for 20mins. The skin will start to blister and bubble on top.  DO NOT open the door!
  6. Turn oven down to 200c and finish cooking. Don’t open the oven door unless you have to!

I like to cook my roast veggies around my meat.  All those yummy juices go into the veggies and give it an extra bit of flavour.  When you pop your veggies in your oven to cook just make sure you only open the door when you have to.  You want to try and keep your oven at 200C.

To make your gravy…

Of course being an additive free family we don’t use packet gravy.  Packet gravy may be filled with MSG and other flavour enhancers.  Here’s a really simple way to make your own gravy, just like Nan did.

  1. Remove meat and veggies from your baking dish.  Scrape off the stuck bits on the bottom of your baking dish a much as you can and keep these, along with all the meat juices.
  2. If you can, put your roasting tray on an element and heat on medium heat (if you can’t use your baking tray transfer juices and scraped bits to a frying pan).  Add approx. 3 tbsp plain flour (gluten-free works well) and mix this around.  You want to cook your flour.
  3. After a few minutes add about 1/4 cup of water at a time and mix well.  If you add your water in batches and incorporate it between each batch you won’t get lumps.
  4. Once you have enough water your gravy will thicken and you’ll be ready to eat.  You may like to season with some salt and pepper.

TIP:  If your gravy is too runny add some more flour but whisk really quickly so you don’t get lumps.  If your gravy is too thick add more water.  If we have veggies boiling like peas and corn we like to use that hot water as the water for the gravy, it gives it a lovely flavour.

We can’t wait to hear what you think!!

Enjoy! Jo x