Roast pork loin with crackling

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Sally Abé's delicious roast pork loin recipe with golden, crispy crackling makes the perfect centrepiece meat for a Sunday roast. By first salting the pork skin and softening it in boiling water Sally ensures the crackling is crisp without needing to overcook the joint. Take a look at our Sunday roast collection to find your perfect accomplishments.

First published in 2016
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Roast pork loin


Using a sharp knife, score the skin of the pork – you want to just cut through the skin and avoid cutting into the meat
Season the meat liberally with sea salt and black pepper. Fill a saucepan wide enough to fit the pork with 2cm of water and bring to the boil
Place the pork skin side down and boil for 5–10 minutes, until the skin has softened significantly. Remove from the pan and leave to air-dry completely
Preheat the oven to 180°C/gas mark 4
Add a generous glug of oil to a large frying pan and place over a high heat. Once hot, carefully place the pork skin side down into the pan – the skin will start to bubble and spit so you may want to cover the pan with a kitchen towel
Once the skin is crispy and a lovely golden brown, transfer to a wire rack over a roasting tray. If there are any bits of skin that haven’t crisped up, heat the leftover oil in a frying pan until smoking and pour over the offending spots (be very careful when doing this)
Place the pork in the oven to roast for 45 minutes, or longer if you prefer it completely cooked through. Perfectly cooked pork will have a slight blush next to the bone with a temperature of 58°C on a thermometer – cooking the joint any longer runs the risk of drying out this lean cut
Remove from the oven and leave to rest for at least 20 minutes. To serve, slice the pork into even pieces with a sharp carving knife. If using a bone in joint 1 chop per person should be plenty
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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