Top chef's foolproof guide to perfecting an irresistible roast pork crackling

A tender roasted pork with irresistible crackling can often be the pièce de résistance of a Christmas banquet.

When done right, the crackling transforms an ordinary roast into a show-stopping centerpiece.

But achieving that perfect crisp can be tricky. So, what are the foolproof secrets to ensure you get mouth-watering crackling every time?

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Dry skin is key

Pat the pork skin thoroughly dry with paper towels. Leave it uncovered in the fridge overnight and for up to 48 hours to further dry out the skin.

Score the skin

Use a sharp knife to score the skin in a diamond pattern, being careful not to cut into the meat.

Salt generously

Rub coarse salt into the scored skin. This helps draw out moisture and creates a crispy texture.

Start hot, finish slow

Begin cooking at a high temperature (220°C) for about 30 minutes to kickstart the crackling process, then lower the heat to finish cooking the meat.

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Avoid basting the skin

Keep moisture away from the skin during cooking to maintain crispness.

Rest, but protect the crackling

After cooking, let the meat rest, but keep the crackling exposed to maintain its crunch.

Bridget Foliaki-Davis is the founder of Bridget's Healthy Kitchen and the 28-Day Boost Camp.

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