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PREP 5 minutes
TOTAL 3 hours
Serves
US | METRIC

INGREDIENTS

  • 2 kg Pork shoulder joint
  • 1 tbsp oil
  • 1 tbsp sea salt flakes

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The Secret To A Perfect Pork Crackling Joint

The Secret To A Perfect Pork Crackling Joint

Here is my secret to a perfect pork crackling joint. For any of you who wonder how it's done follow this simple recipe for perfect results every time.

  1. My first tip is to source good quality pork then the night before cooking, store uncovered in the fridge, this will allow the skin to dry out. Before roasting allow the joint to stand at room temperature for an hour.
  2. Pre-heat your oven to 220℃ / gas mark 7, place the pork onto a rack inside a large roasting tin, drizzle with a little oil then rub in a liberal amount of salt. Roast for 25-30 minutes before reducing the heat to 180℃ / gas mark 4. Calculate the remaining cooking time by allowing 30 minutes per 500g. If the crackling is going too dark cover with a piece of foil, alternatively if you like darker crackling you can crank the heat back up to 220℃ / gas mark 7 for the last 10 to 15 minutes. Remove from the oven and leave to rest under a piece of foil for 20-30 minutes.


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

The Secret To A Perfect Pork Crackling Joint

The Secret To A Perfect Pork Crackling Joint

Here is my secret to a perfect pork crackling joint. For any of you who wonder how it's done follow this simple recipe for perfect results every time.

PREP 5 minutes
TOTAL 3 hours
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 2 kg Pork shoulder joint
  • 1 tbsp oil
  • 1 tbsp sea salt flakes
  1. My first tip is to source good quality pork then the night before cooking, store uncovered in the fridge, this will allow the skin to dry out. Before roasting allow the joint to stand at room temperature for an hour.
  2. Pre-heat your oven to 220℃ / gas mark 7, place the pork onto a rack inside a large roasting tin, drizzle with a little oil then rub in a liberal amount of salt. Roast for 25-30 minutes before reducing the heat to 180℃ / gas mark 4. Calculate the remaining cooking time by allowing 30 minutes per 500g. If the crackling is going too dark cover with a piece of foil, alternatively if you like darker crackling you can crank the heat back up to 220℃ / gas mark 7 for the last 10 to 15 minutes. Remove from the oven and leave to rest under a piece of foil for 20-30 minutes.


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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