Directions

Preparation: Dry the Skin

1. Pat the pork skin completely dry with kitchen paper.

   

2. Score the skin with a sharp knife if not already scored.

3. Rub oil into the skin.

4. Season the meat generously with Hickory Hog, avoiding heavy seasoning directly on the skin.

5. Leave uncovered in the fridge for at least 1 hour, ideally overnight to dry the skin.

Roast

1. Preheat oven to 220°C.

2. Place onion in the base of a roasting tray.

3. Sit pork on top and pour stock around the edges.

4. Roast at high heat for 30 minutes to blister the skin.

5. Reduce heat to 160°C and cook for 2½–3 hours until tender.

What to Look For at the Finish

1. The crackling should be golden, blistered and crisp when tapped. The meat underneath should feel soft when pressed and pull apart easily. Internal temperature should reach at least 85–90°C for tender texture.

Serving Suggestions

1. Slice and serve with roast potatoes, cauliflower cheese and gravy. Shred leftovers for sandwiches or tacos the next day.