How to cook Roast pork and crackling - Walsall
13th June 2013
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Sufficient - Allow 170-227g/6-8oz per person (a boneless 2.5kg shoulder will serve approx. 8 persons)

Seasonable - All year


  • Shoulder of pork
  • sea salt
  • thyme
  • onions
  • olive oil

To roast you can place some peeled, thickly cut onions in the roasting tray and even some thyme. This will add to the gravy and you get to have the onions with your pork!

Preheat the oven 350F/180C/Gas Mark 4 . Sprinkle the pork skin with sea salt to aid crackling. Cook for 20 minutes per pound. At the end turn up the oven to 200C for the final crisping of the skin for about 20 minutes. Rest the meat for 20 minutes before carving.

A twist on apple sauce:

Take one Bramiey for one to two people, core it and place it on a baking tray. Fill the missing core with Demerara sugar, 2 gloves, a small bit of butter and bake in the oven for 35 minutes.

Our tips for crackling: 

To make perfect crackling every time take some pork skin with a layer of fat still attached and cut into oblongs or squares place on a cooling rack and then onto a baking sheet. Sprinkle lightly with salt so there is just a misting of salt over the surface and place in a hot oven for 25-30 minutes you will rewarded with pork scratchings problem is it seldom makes it to the table.

About the Author

Darren Symes Butchers W

Member since: 13th June 2013

Award Winning Darren Symes Butchers - 58 High St Brownhills, Walsall, West Midlands WS8 6EL - 01543 376890

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