crispy crackling

Recipe video&nbsp;above.&nbsp;This is how to make a juicy pork roast with tender flesh that's sliceable with a crazy crispy crackling WITHOUT scoring or pricking! Served with a gravy that is to die for. Read the post for extra tips and step photos!

Pork Roast with Crispy Pork Crackling

tsp salt (, separated)

tsp black pepper (, separated)

fennel seeds ((or other herb/spice of choice))

tbsp+ 1 tsp olive oil

garlic bulbs (, halved horizontally)

onion (, quartered (brown, white, red))

(65 grams) flour ((Note 5))

(500 milliliters) chicken broth (, low sodium)

Salt and pepper

Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.

Preheat oven to 220C/430F.

Sprinkle pork flesh with 1 1/2 tsp salt, 1 tsp pepper, all the fennel seeds and 1 tbsp olive oil.

Rub into flesh, right into all the crevices and cracks.

Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers.

Sprinkle all over with 1 tsp salt and 1/4 tsp black pepper.

Place halved garlic bulbs and onion in roasting pan.&nbsp;Place pork skin side up on top of them.

Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.

Immediately turn oven down to 160C/320F (standard) or 140C/290F (fan).

Roast 2 1/2 hours.&nbsp;

Check at 1.5 hours to see if the pork is warped and the skin surface is significantly not level. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.

Remove pork from oven. If pan is dried out, add some water.

Turn oven up to 240C/450F, or as high as it will go.

Return pork to oven for 30 minutes, rotating every 5 to 10 minutes or until skin is crisp and bubbly.

Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super crisp) and rest for 20 minutes. Then slice using a serrated knife.

Serve with gravy. Don't pour gravy over crackling - move it to the side! See note for reheating.

Skim off all but 2 tbsp of fat from the pan, if you can (I usually do not).&nbsp;

Place strainer over saucepan. Scrape all pan contents into strainer, including onion etc. Press to extra juices from garlic, onion etc. then discard.

Add flour into saucepan, whisk to combine.

Turn on heat to medium, then pour broth in while whisking.

Simmer until thickened to syrup consistency - about 3 minutes - it will thicken more while serving. (Note 4 for colour tip)

Adjust salt and pepper to taste. pour into serving jug. Serve with pork.

Gravy:

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