This is a really easy method for perfect pork crackling.


  • 2kg /4½lb leg of pork (½ leg), rind scored

  • 4 tablespoons cider vinegar

  • 8 sage leaves

  • 2 tablespoons Maldon sea salt

  • 1 tablespoon crushed black peppercorns

  • 3 tablespoons pork dripping, butter or vegetable oil

  • 8 bay leaves

  • 6 sage leaves

  • 8 unpeeled garlic cloves


  • 1.

    The night before, boil a kettle and pour boiling water over the pork rind 3 times at 1 minute intervals. This oriental method helps tighten the rind and is the secret to fantastic crackling.

  • 2.

    Next baste the raw joint with cider vinegar, rubbing it all with your hands to work the vinegar into the rind. Place the joint on a plate in the fridge uncovered overnight.

  • 3.

    Pre-set the oven to Gas Mark 6/400ºF/200ºC. 

  • 4.

    Make 8 cuts in the pork and insert the sage leaves into the cuts. Spread the pork with the pork dripping, butter or vegetable oil, then season with salt and pepper.  Place in a roasting tray with the bay leaves, sage and garlic. Roast for half an hour then reduce the oven temperature to Gas Mark 4/350ºF/180ºC. Roast for a further 1½ hours.

  • 5.

    Remove the pork from the roasting pan and allow to rest for fifteen minutes in a warm place before serving.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 318kj
  • Fat Total 21g
  • Saturated Fat 6g
  • Protein 28g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 357mg

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 Report
Perfect every time, thanks AWT!!
Posted by Lynette49Report
this pork was lovely, the cider vinigar made the pork taste the best, also we did have to grill the crackling for 5 minutes, it was lovely