Slow-roasted pork rump with crackling

Slow-roasted pork rump with crackling

French Lessons
20 mins
Cooking time
50 mins
Steve Brown

This is a slightly different method of roasting. Instead of the usual process which involves roasting at an initial high heat, and then further roasting at a lower temperature, I like to cook the pork more slowly at an even temperature. This always ensures a delectably juicy and tender roast. To make sure you get good crackling, salt and dry the skin first and then fry it in hot oil before roasting the joint in the oven. That way you still get the lovely puffy, crunchy crackling that everyone loves.


Quantity Ingredient
1kg pork rump or loin, with fat and skin intact
30g salt
30ml vegetable oil


  1. Use a very sharp kitchen knife or a Stanley knife to score the rind. Work from one end to the other, making parallel incisions about 1 cm apart. Massage the salt into the skin, making sure you get into all the cuts. Place in a shallow dish and refrigerate, uncovered, for at least 4 hours. The salting and drying helps extract moisture from the skin, making good crisp crackling.
  2. Preheat the oven to 170°C. Remove the pork from the refrigerator and bring to room temperature. Heat the oil in a heavy-based frying pan over a moderate heat. Wipe off any excess salt and moisture from the pork skin and place it in the pan, skin side down. Fry for about 10 minutes until the skin is crisp and golden brown.
  3. Lift the pork out of the frying pan and place on a rack or trivet in a heavy-based roasting pan. Roast for 50 minutes, until just cooked and still tender and pale pink in the centre. The crackling will be extremely crispy, light and puffy. Rest in a warm place for 10 minutes before carving. Use a serrated knife, which will make it easier to cut through the crackling – use the incisions as your guide.
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