This delicious and easy pork crackling recipe by James Martin is a true crowd-pleaser. The tender, golden pork is paired with creamy mashed potatoes, sweet apple sauce, and rich gravy. It’s a simple yet indulgent meal that’s perfect for a cozy dinner or special occasion, made with easy-to-find ingredients.
Ingredients Needed
For the Pork Crackling:
- 3.5kg (7.7 lbs) shoulder of pork, boned and rolled
- Salt
For the Apple Sauce:
- 2 Bramley apples, peeled, cored, and chopped
- 2-4 tbsp light brown sugar
- 50g (3.5 tbsp) butter
- 75ml (2.5 fl oz) cider
- Salt to taste
For the Mashed Potatoes:
- 1kg (2.2 lbs) mashed potatoes
- 100g (7 tbsp) butter
- 100ml (3.5 fl oz) double cream
For the Gravy:
- 300ml (10 fl oz) stock
- 200ml (7 fl oz) cider
- Knob of butter
How To Make Pork Crackling
- Preheat the Oven: Preheat the oven to 240°C/475°F/Gas 9.
- Score and Salt the Pork: Score the skin of the pork into diamond shapes using a sharp knife. Rub the skin generously with salt.
- Roast the Pork: Place the pork in a deep-sided roasting tray. Cook uncovered in the preheated oven for 30 minutes to shock the fat, then reduce the temperature to 150°C/300°F/Gas 2 and roast for 2 hours until the pork is very tender and golden brown. Remove from the oven and let it rest for 30 minutes.
- Make the Apple Sauce: Combine the apples, brown sugar, butter, and cider in a saucepan. Cover and cook over medium heat for 4-5 minutes until the apples break down. Stir and season with salt to taste.
- Prepare the Mashed Potatoes: While the pork rests, heat the mashed potatoes in a pan over medium heat, adding butter and double cream. Stir until hot and season to taste.
- Make the Gravy: In a separate pan, combine the stock and cider. Bring to a boil and reduce by half, then finish the gravy by stirring in a knob of butter.
- Serve: Serve the crispy pork with mashed potatoes, apple sauce, and gravy on the side. Enjoy!
Recipe Tips
- Score the skin deeply: Use a very sharp knife to score the pork skin into diamonds. This ensures the fat renders properly and gives you crispy crackling.
- Rub the salt well: Rub plenty of salt into the skin and into the cuts. This draws out moisture, which is key for crispy crackling.
- Shock the pork first: The initial high-heat roasting is crucial for crisping the skin. Don’t skip this step or cover the pork during this time.
- Rest the pork: After roasting, let the pork rest for at least 30 minutes. This keeps the meat juicy and easier to carve.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pork crackling cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: If freezing, cool the pork completely and wrap it tightly in foil or plastic wrap before placing it in a freezer-safe bag or container. It will keep for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the pork crackling on a baking tray and heat for 10-15 minutes, until it’s crispy and warmed through.
Nutrition Facts
Serving Size: 1/2 cup (about 72g)
- Calories: 262
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 39mg
- Sodium: 726mg
- Potassium: 182mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Protein: 14g
Try More James Martin Recipes:
- James Martin Cauliflower Couscous
- James Martin Fairground Onions
- James Martin Artichoke Pasta
- James Martin Beef Wellington
James Martin Pork Crackling
Description
This delicious and easy pork crackling recipe by James Martin is a true crowd-pleaser. The tender, golden pork is paired with creamy mashed potatoes, sweet apple sauce, and rich gravy. It’s a simple yet indulgent meal that’s perfect for a cozy dinner or special occasion, made with easy-to-find ingredients.
Ingredients
For the Pork Crackling:
For the Apple Sauce:
For the Mashed Potatoes:
For the Gravy:
Instructions
- Preheat the Oven: Preheat the oven to 240°C/475°F/Gas 9.
- Score and Salt the Pork: Score the skin of the pork into diamond shapes using a sharp knife. Rub the skin generously with salt.
- Roast the Pork: Place the pork in a deep-sided roasting tray. Cook uncovered in the preheated oven for 30 minutes to shock the fat, then reduce the temperature to 150°C/300°F/Gas 2 and roast for 2 hours until the pork is very tender and golden brown. Remove from the oven and let it rest for 30 minutes.
- Make the Apple Sauce: Combine the apples, brown sugar, butter, and cider in a saucepan. Cover and cook over medium heat for 4-5 minutes until the apples break down. Stir and season with salt to taste.
- Prepare the Mashed Potatoes: While the pork rests, heat the mashed potatoes in a pan over medium heat, adding butter and double cream. Stir until hot and season to taste.
- Make the Gravy: In a separate pan, combine the stock and cider. Bring to a boil and reduce by half, then finish the gravy by stirring in a knob of butter.
- Serve: Serve the crispy pork with mashed potatoes, apple sauce, and gravy on the side. Enjoy!
Notes
- Score the skin deeply: Use a very sharp knife to score the pork skin into diamonds. This ensures the fat renders properly and gives you crispy crackling.
- Rub the salt well: Rub plenty of salt into the skin and into the cuts. This draws out moisture, which is key for crispy crackling.
- Shock the pork first: The initial high-heat roasting is crucial for crisping the skin. Don’t skip this step or cover the pork during this time.
- Rest the pork: After roasting, let the pork rest for at least 30 minutes. This keeps the meat juicy and easier to carve.
James Martin Pork Crackling