Get the perfect golden and crunchy pork crackling with these tips from chef Curtis Stone. He’ll show you how to score and salt the pork skin and reveal how long to cook your leg roast for.
Get the recipe here:
Wondering what to serve with your roast pork? Try…
Easy pumpkin mash:
Peas with basil and mint sauce:
Corn off the cob (the easy way):
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thank you coles,very cool
I agree with some of the other comments about setting the oven so high at the beginning. I couldn’t see inside the oven for all the smoke. I tried it again later and set the oven to 245deg. It worked a lot better with very little smoke. Still got good crackling.
I'm sorry but I feel I must agree with some other comments here and give some negative feedback. I have an old oven with no window, and did what he said. As a result a lot of the crackling was burnt, and a lot of the meat was overcooked. Also again as others say he didn't mention what temp to lower to ( which I found out is probably 180 from watching another persons post. And that 230 might be a sufficient initial temp) It may seem obvious, but if we knew we probably wouldn't be watching youtube to find out. Disappointing !
mmmm – I don't know what was better, learning how to cook the perfect crackling, or looking at Curtis Stone. They both looked delish 🙂
I like Curtis Stone
so he doesnt specify "turn it down"….
to what temperature?
Very nice
This is awesome
I didn’t know he was Aussie 😂
Another Aussie legend
That’s my friends uncle! Curtis if your reading this, I’m Hamish stones friend
🇦🇺👍👏👏👏 good 👍
wait… isn't this just the pork with crackling skin you can get at a chinese bbq shop?
中圊煮蛋糕
你
Absolutely brilliant Curtis….thankyou
It was the first time in many years of failed crackling
So easy & i had no issues with burning having it on the highest heat
Don't put the oven to full temp as he says, I did that and the oven almost caught fire, put to 220C for 20 minutes while keeping an eye on it, then slow the cook down for an hour to 160C, turning it uptown 200C for the last 45 minutes. but the way he cuts the fat and adds the salt is spot on, my roast came out great looking just like his, mine weighed 2K, hopes this helps.
Followed your instructions and wrecked the crackling. I turned my oven to the hottest it will go and by 20min the skin of the pork was cooked black – carbon. If I had left it for your recommended 30min the whole roast as well as the crackling would have been toast – DO NOT TURN YOUR OVEN TO THE HOTTEST IT WILL GO – 220/240 is best.
1.35-1.42 your hand make my mouth water rubbing that pork
I am 67 years old and I always have trouble with bloody Pork Crackling I am going to try your way wish me luck you cute to
Good recipe but my crackling was burnt after 20 mins mins in my oven cranked all the way up. Watch this but otherwise all good.
All those people asking what do you turn it down to have obviously never cooked a roast before. About 180C
We followed these instructions last Xmas. I now have a grandson who loves roast pork and crackling
From the recipe:
Cook uncovered for 30 minutes at the highest heat, then reduce the temperature to 180ºC and continue cooking for approximately 25 minutes for every 500g of weight.
If any of your sliced rind does not come up to perfect crispy, store it in the fridge (with its fat layer) for later. When you are ready for a treat, fold the piece/s completeley into a kitchen paper towel (so you do not have spatters all over to clean up), place it on a plate, and into the microwave. With 1100 or 1200 watts you need a MAXIMUM of 30 seconds to puff that morsel and crisp it up. Deeeee-lishus, and you can treat yourself to just half a stick every night for a week (or more) if you like. OR, just yam the whole damned lot at once!!
looks yummy,,thanks Curtis,you look yummy to xxxxx
So now we know! 😯