James Martin Pork Crackling

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James Martin Pork Crackling recipe focuses on achieving the “holy grail” of roast pork: meat that is succulent and juicy on the inside, crowned with a layer of salty, blistered, glass-like crackling on the outside. James Martin, with his background in classic butchery and French cooking, emphasizes that great crackling isn’t about fancy ingredients—it’s about preparation. Specifically, drying the skin thoroughly and managing the oven temperature are the two secrets to avoiding the dreaded “chewy leather” skin and ensuring a deafening crunch with every bite.

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Why You Will Love This Pork Crackling Recipe:

Guaranteed Crunch: The technique of scalding and drying the skin ensures the fat renders perfectly, puffing up the skin into crispy shards.
Simple Ingredients: You only need high-quality pork, salt, and oil. The magic happens in the method.
Moist Meat: By starting with high heat to blast the skin and then lowering the temperature, the meat cooks gently without drying out.
No Soggy Patches: James’s tip about keeping the roasting tray dry ensures the bottom of the crackling doesn’t get steamed by the meat juices.
The Centerpiece: A roast loin with perfect crackling is the ultimate Sunday lunch showstopper.

James Martin Pork Crackling Ingredients

1.5kg – 2kg Pork Loin Roast (boned and rolled, or rack of pork)
2 tbsp Sea salt flakes (Maldon or similar flaky salt is best)
1 tbsp Vegetable oil or Sunflower oil
Boiling water (for prep)
Fresh thyme and rosemary (optional, to sit under the meat)
1 Onion and 1 Carrot (chopped roughly, to act as a trivet)

How To Make James Martin Pork Crackling

Score the Skin: If your butcher hasn’t done it, use a very sharp Stanley knife (box cutter) or scalpel to score the rind in thin lines about 1cm apart. Tip: Cut through the skin and into the fat, but do not cut into the meat itself.
The Scald (James’s Secret): Place the pork on a wire rack over a sink. Pour a kettle of boiling water slowly over the skin. You will see the skin shrink and the scores open up. This helps release fat later.
Dry Thoroughly: Pat the pork extremely dry with kitchen paper. Leave it uncovered in the fridge for at least 2 hours (or overnight) to dry out the skin further. Moisture is the enemy of crackling.
Preheat: Preheat your oven to its highest setting—usually 240°C (475°F/Gas 9).
Season: Rub the vegetable oil all over the skin. Sprinkle the sea salt generously, massaging it deep into the scored lines.
The Blast: Place the chopped onion and carrot in a roasting tray to act as a trivet. Place the pork on top. Put it in the hot oven for 20 to 30 minutes until the skin blisters, bubbles, and starts to turn golden.
Roast: Turn the oven down to 180°C (350°F/Gas 4). Continue to roast for roughly 20 minutes per 500g, plus an extra 20 minutes.
Rest: Remove the pork from the oven. If the crackling is perfect, remove it from the meat and set aside to keep crisp. Cover the meat loosely with foil and let it rest for 15 to 20 minutes before carving.

Recipe Tips

Dryness is key: Moisture is the enemy of crackling. If you don’t have time to air-dry it in the fridge, use a hair dryer on a cool setting to dry the skin.
Don’t cover it: Never cover the crackling with foil while the meat is resting, or the steam will make it soggy.
Score finely: The more lines you score, the more surface area is exposed to the heat, which leads to better bubbling.
Add salt later: If you prep the day before, do not salt the meat until just before it goes into the oven, as salt attracts moisture.

What To Serve With Pork Crackling Recipe?

This savory, salty roast needs sweetness and acid to cut through the fat. The classic partner is Apple Sauce; the tartness of Bramley apples balances the richness of the pork belly or loin. For sides, serve Roast Potatoes cooked in duck fat or oil until golden, and braised Red Cabbage with apple and spices. A generous jug of Cider Gravy (made from the pan juices) brings the whole plate together.

How To Store Leftovers Pork Crackling?

Refrigerate: Separate the crackling from the meat. Store the meat in an airtight container for up to 3 days. Store the crackling in a paper bag or a container lined with paper towels (not plastic, or it will go soft) at room temperature for 1-2 days.
Freeze: You can freeze the pork meat for up to 3 months. Crackling does not freeze well; it becomes chewy when thawed.

How To Reheat Leftovers Pork Crackling?

Important Rule: Do not cover the crackling with foil while resting. If you tent foil tightly over the hot pork, the steam rising from the meat will be trapped, turning your crispy crackling soggy and chewy within minutes. If you must cover the meat, cut the crackling off first and keep it separate.

The Meat: Wrap slices in foil with a splash of gravy or water and heat in a 180°C oven for 10-15 minutes.
The Crackling: If the crackling has gone soft, place it on a baking sheet (skin side up) and blast it in a hot oven (200°C) for 3 to 5 minutes. Watch it like a hawk—it can burn in seconds.

FAQs

Why is my Crackling chewy instead of crispy?

Chewy crackling is almost always caused by moisture. You must ensure the pork skin is bone dry before cooking. Score the skin, pour boiling water over it to open the pores, then pat it completely dry and leave it uncovered in the fridge for a few hours before salting and roasting.

How much salt should I use For Pork Crackling?

Do not be shy with the salt. Rubbing a generous amount of sea salt into the scored lines helps draw out remaining moisture and crisps up the fat. You can brush off any excess salt crystals just before serving if you find it too salty.

What is the best temperature for Pork Crackling?

You need high heat to u0022shocku0022 the rind into blistering. Start your oven at a very high temperature (around 220°C/430°F) for the first 20 to 30 minutes. Once the skin has bubbled and hardened, you can turn the heat down to cook the meat through.

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Pork Crackling Nutrition Facts

Serving Size: 150g meat + crackling

Calories: 520 kcal
Total Fat: 35g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 480mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 45g

Recipe by Ella ThompsonCourse: Main, Lunch, DinneerCuisine: British, AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

340

kcal

James Martin Pork Crackling is the ultimate Sunday roast centerpiece. It is made with a high-quality joint of pork loin, boiling water, vegetable oil, and a generous amount of sea salt. The result is a golden, bubbly rind that shatters with every bite while the meat remains juicy. It is perfect for a festive family dinner or a hearty weekend feast.

Ingredients

1.5kg – 2kg Pork Loin Roast (boned and rolled, or rack of pork)
2 tbsp Sea salt flakes (Maldon or similar flaky salt is best)
1 tbsp Vegetable oil or Sunflower oil
Boiling water (for prep)
Fresh thyme and rosemary (optional, to sit under the meat)
1 Onion and 1 Carrot (chopped roughly, to act as a trivet)

Directions

Score the Skin: If your butcher hasn’t done it, use a very sharp Stanley knife (box cutter) or scalpel to score the rind in thin lines about 1cm apart. Tip: Cut through the skin and into the fat, but do not cut into the meat itself.
The Scald (James’s Secret): Place the pork on a wire rack over a sink. Pour a kettle of boiling water slowly over the skin. You will see the skin shrink and the scores open up. This helps release fat later.
Dry Thoroughly: Pat the pork extremely dry with kitchen paper. Leave it uncovered in the fridge for at least 2 hours (or overnight) to dry out the skin further. Moisture is the enemy of crackling.
Preheat: Preheat your oven to its highest setting—usually 240°C (475°F/Gas 9).
Season: Rub the vegetable oil all over the skin. Sprinkle the sea salt generously, massaging it deep into the scored lines.
The Blast: Place the chopped onion and carrot in a roasting tray to act as a trivet. Place the pork on top. Put it in the hot oven for 20 to 30 minutes until the skin blisters, bubbles, and starts to turn golden.
Roast: Turn the oven down to 180°C (350°F/Gas 4). Continue to roast for roughly 20 minutes per 500g, plus an extra 20 minutes.
Rest: Remove the pork from the oven. If the crackling is perfect, remove it from the meat and set aside to keep crisp. Cover the meat loosely with foil and let it rest for 15 to 20 minutes before carving.

Notes

Dryness is key: Moisture is the enemy of crackling. If you don’t have time to air-dry it in the fridge, use a hair dryer on a cool setting to dry the skin.
Don’t cover it: Never cover the crackling with foil while the meat is resting, or the steam will make it soggy.
Score finely: The more lines you score, the more surface area is exposed to the heat, which leads to better bubbling.
Add salt later: If you prep the day before, do not salt the meat until just before it goes into the oven, as salt attracts moisture.

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