This recipe will give you supurb crackling.  






Skill level

Average: 3.4 (14 votes)


  • 2 kg (5 lbs) boned shoulder of pork

For the stuffing

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 4 slices of white bread, crusts removed, 1cm dice
  • 75 gm (3 oz) chopped walnuts
  • 2 tsp small capers
  • juice and zest of one lemon
  • 1 large free range egg, to bind
  • 5 fresh sage leaves
  • salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 15 minutes

Preheat oven to 230°C /450°F / gas mk8.

Heat olive oil in a large frying pan over a medium heat and gently fry the onion until soft and translucent. Add the breadcrumbs and fry for a further 2 -3 minutes. Remove from the heat Add the chopped walnuts, capers, lemon juice and zest, chopped sage leaves and season with salt and freshly ground black pepper. Allow to cool for 10 minutes

Break egg into pan and mix thoroughly, coating all ingredients.

Lay pork skin side down and spread stuffing over meat. Roll meat up and tie securely with string. Score skin with a sharp knife 2cm apart, and rub with salt and oil. Place pork on a roasting tray and cook for 25 minutes. After 25 minutes turn heat down to 160°C / 325°F / gas mk 3 for a further 1 hour 20 minutes.

Once cooked, test with a skewer; the pork is cooked when the juices run clear.

Cover with tin foil and rest for 10 minutes.

Served sliced – it goes well with with mashed potatoes and gravy