Make Crackin' Pork

Make Crackin' Pork

Crackin' Pork

A roast is certainly a labour of love and the taste proves it, especially if it has deliciously salty crackling. Read our recipe below to find out how to balance crispy crackling with deliciously moist pork meat. 

PS Pork pairs very well with our new Em’s Table Reisling which is organic, low-carb and full of antioxidants, anti-inflammatories and other great benefits. 


  • 1.4 to 1.8 kg pork collar roast, skin on 
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced 
  • 1 tablespoon fresh rosemary, finely chopped 
  • 1 tablespoon fresh thyme, finely chopped 
  • Salt to taste, plus an extra 1 tablespoon coarse sea salt for the crackling
  • Freshly ground black pepper, to taste


1. Prep the Pork Collar Roast: Preheat your oven to 230°C. 

2. Score the Skin: Use a sharp knife to score the skin of the pork collar roast. Make parallel cuts about 1/2 inch apart. Be careful not to cut into the meat, but you should cut through the fat layer to expose the skin. 

3. Season the Meat by rubbing the minced garlic, rosemary, and thyme over the exposed meat, ensuring the flavours penetrate the cuts you made during scoring. Season the meat with salt and freshly ground black pepper to taste. 

4. Prepare the Skin: Dry the skin thoroughly with paper towels. The drier the skin, the crispier the crackling will be. Roasting: Place the pork collar roast on a wire rack set in a roasting pan. The rack allows the heat to circulate evenly around the meat and helps with the crackling. Rub the skin with olive oil, and then sprinkle the coarse sea salt evenly over the skin. The salt will help draw out moisture from the skin, aiding in the crisping process. 

5. Roast the pork collar in the preheated oven at 230°C for about 20-30 minutes, or until the skin starts to blister and become crispy. This initial high-temperature roast is crucial for achieving perfect crackling.

6. After thirty minutes lower the temperature to 160°C and continue roasting for another 1.5 to 2 hours, or until the internal temperature of the pork reaches 63°C. Cooking times may vary depending on the size of your roast, so use a meat thermometer to ensure it's cooked to the desired doneness. 

7. Once the roast reaches the right internal temperature, remove it from the oven and let it rest for about 15 minutes. This resting period is very important as allows the juices to redistribute within the meat and keep your meat juicy. Carve the roast into slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.