Ask The Butcher

Discover the secret to the perfect pork crackling from the butcher himself!


  • 1 large piece of pork skin

  • 5 tablespoons coarse salt, plus extra for roasting.

  • 3 tablespoons white vinegar

  • Oil


  • 1.

    Pre-heat oven to 220C and boil the kettle.

  • 2.

    Score the pig skin at 1 cm intervals.

  • 3.

    Pour 1 litre of boiling water slowly over skin side then pat dry.

  • 4.

    Combine salt, vinegar and spread evenly over skin. Refrigerate, uncovered, for 2 hours before removing vinegar and salt with a dry tea towel.

  • 5.

    Rub skin with oil then cover generously with coarse salt. Place skin directly on oven rack with a roasting tray beneath. Fill a small metal bowl with water and position in the middle of the roasting tray.

  • 6.

    Roast for 50 minutes until puffed and golden brown

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 48kj
  • Fat Total 3g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 95mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by John1196Report
This is a wacky recipe. For a start it wants you to preheat the oven for two hours before cooking, and then, and I cook crackling regularly, it says cook for 50mins which would surely burn it. Crackling normally takes 10-20 mins.