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Abbey Meats of Leighton Buzzard
Abbey Meats of Leighton Buzzard

PROPER BUTCHERS SINCE 1820

Slow-Roast Loin of Pork with Perfect Crackling

Nothing divides a dinner table quite like crackling, and getting it right is far easier than most people think. Our loin of pork comes from properly reared pigs with a good layer of fat under the skin, which is exactly what you want for crackling that shatters rather than bends.
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Slow-Roast Loin of Pork with Perfect Crackling

The secret isn’t really a secret at all: dry skin, plenty of salt, and a hot start to the oven. From there the meat roasts gently until it’s tender and juicy, while the skin above it blisters into golden, crunchy crackling. This recipe takes you through scoring the skin, drying it properly, and the timings that keep the meat succulent without ever drying out. We’ll also share the trick of finishing under a high heat if your crackling needs a final push. Serve it with apple sauce, roast potatoes and buttered greens for a Sunday roast that rivals any beef joint, or let it cool and slice it cold for the best sandwiches you’ll make all week. It’s a forgiving cut and a generous one, feeding a family with plenty left over. This is proper pork, cooked the way it should be – simple, honest, and finished with crackling worth fighting over.

Serves 4-6
Prep 20 minutes, plus drying time
Cook about 2 hours, plus 20 minutes resting

Ingredients
1.5-2kg boned and rolled loin of pork, skin scored
1 tbsp flaky sea salt
1 tbsp olive oil
2 onions, thickly sliced
1 eating apple, quartered
A splash of cider or stock

Method

  1. If you can, unwrap the pork and leave it uncovered in the fridge overnight. Dry skin is the single biggest factor in good crackling. Otherwise, pat it as dry as you possibly can.
  2. Ask us to score the skin for you, or do it yourself with a sharp knife in lines about a centimetre apart, cutting through the skin and fat but not into the meat.
  3. Heat the oven to 240C / 220C fan / gas 9.
  4. Rub the skin with the oil, then the salt, working it into the scores.
  5. Scatter the onions and apple in a roasting tin, add a splash of cider or stock, and sit the pork on top, skin side up.
  6. Roast at the high heat for 30 minutes until the crackling starts to blister, then turn down to 180C / 160C fan / gas 4 and cook for 30-35 minutes per 500g.
  7. If the crackling isn’t fully crisp when the meat is done, cut it off in one piece and pop it back under the grill or a hot oven for a few minutes. Watch it closely so it doesn’t catch.
  8. Rest the meat, loosely covered, for 20 minutes before carving. Leave the crackling uncovered so it stays crisp.
  9. Carve and serve with the pan juices.

Butcher’s tip: Salt draws moisture out of the skin, so salt it and leave it uncovered while the oven heats up. Even 30 minutes makes a difference to your crackling.