Roast Pork Joint with Crispy Crackling

Roast pork joint doesn't need to be complicated and messy, and achieving a perfect crackling is also possible. After a few tries, I've managed to cook a roast with juicy meat and crispy crackling - using my less than professional portable oven!

It is slightly different from the Chinese style roast pork but they are similar in taste: delicious.


  • 600g rolled pork joint/loin with skin
  • 2 tablespoons malt vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground sea salt
  • 1 teaspoon dried thyme (optional)
  • A pinch of ground black pepper (optional)


  1. One day before cooking the meat, clean the surface and carefully score the skin all over, between and along the strings. Make as many score marks as possible.
  2. Place the pork skin side up on an oven rack in the sink and pour hot boiling water over the skin for a couple of minutes.
  3. Leave it to cool and pat dry completely. Mix the rest of the ingredients together in a bowl and rub it all over the pork, especially inside the openings on the skin. Leave it in the refrigerator overnight, uncovered.
  4. On the day of cooking, preheat the oven to 150°C/fan 130°C.
  5. Place the pork on a rack over a roasting tin and pour a cup of water into the tin. Losely cover the tin with foil and cook for about 50-55 minutes.
  6. Remove the foil and increase heat to 220°C/fan 200°C, continue to cook for another hour until skin crackled nicely.
  7. Remove from oven and leave to rest for half an hour before serving.
  8. Serve with apple sauce and gravy of your choice, with roast potatoes and/or other vegetable.

Versatility Note:

  1. If you don't have a roasting tin and rack set, you can cut 4-5 large onions in halves and line the roasting tin with them as a trivet for the pork to sit on. When the roast is done, you can serve the onions as part of the vegetable too as they would have absorbed a lot of tasty juice from the meat.
  2. Cooking time for pork is depending on weight. So multiply the cooking time by its weight to work out the total cooking time.
  3. Should there be part of skin that is not crackled properly, cut it off and put it back in the oven (rind side up) to roast further for about 10-20 minutes.
  4. If you are rolling the pork yourself, you can score the skin on a flat surface before rolling and tying it up with strings.
  5. You can also add juice of half a lemon to the marinade to add a little "tang" to it.