Pork Roast with Crackling

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Every Dane has a strong opinion on how to get the best crackling. But it’s generally agreed that you need to cut grooves deep through the rind into the fat and rub it liberally with salt. For added flavour, add a few bay leaves and stud the length of the rind with cloves.


  • 1.5 kg pork chop joint, with bones still intact, and the rind scored at 5 mm intervals
  • 2 tbsp fine salt


Pat the meat dry. Rub the skin liberally with salt, then rub salt all over the outside of the meat. Insert bay leaves at regular intervals in the score marks along the rind, then stud the 2 outer edges of the rind with cloves. Chill overnight.

The next day, preheat the oven to 220°C (425°F)