Your cart is empty!
NEW: Kitchen & Personal Care
NEW: Kitchen & Personal Care
Made with all-natural ingredients, this new range is perfect for those that love to cook with spice.
Medium
24+hrs
6
Dairy Free
Rated 5 stars by 1 users
Dinners
6
24 hours
1 hour 40 minutes
We highly recommend you read our blog How To Make Pork Crackling Like A Pro before you begin, for extended tips and tricks.
Make sure to start this recipe the day before you cook the roast.
1.8 kg (approx.) boneless pork shoulder roast, skin on, ideally free range
3-4 tsp Gewürzhaus Crunchy Pork Crackling Rub
1 ½ L (approx.) water
Put a full kettle of water on the boil.
If your pork is netted, remove netting. Using a very sharp knife or a Stanley knife, score the skin of your meat in thin strips, approximately 1cm wide, all the way along. Cut right through the skin and into the fat layer, roughly 1cm deep.
Place the pork in a colander and into your sink. Slowly pour the boiling water over the skin. It should contract the skin between your cuts. Pour the entire kettle’s worth of water onto the skin. Remove from sink and let it stand to dry for a few minutes.
Rub 3-4 teaspoon of spice into the scored cuts of the skin, right into the cracks, all the way down the sides and on top of the roast. Avoid leaving too much of the rub on the skin as it will burn. Refrigerate, uncovered, overnight or for at least several hours.
Remove the pork from the fridge and let it come to room temp. Preheat your oven to 220°C (fan-forced).
Cook for 30 minutes, then reduce temp to 180°C and cook for an additional 15-20 minutes per 500g, depending on the efficiency of your oven. Remove from oven and rest, uncovered, for 15-30 minutes.
Serve with Harissa Roast Potatoes and Fennel, Apple, Red Onion & Aleppo Pepper Salad.
Comments will be approved before showing up.
Easy
4
Vegetarian
A simple and easy-to-assemble green salad, topped with our Everything Bagel...
Easy
10mins
1
Soft and creamy, topped with the umami rich Everything Bagel...