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Rolled Loin

For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love. To cook the crispiest crackling, there are three things you need:

Click on each drop-down step below:


Remove from pack, pat dry with paper towel and score the rind at 1cm intervals. Refrigerate uncovered for 1 hour (ideally overnight) to dry the rind.



Place on a wire rack in the sink, pour a jug of boiling water over the rind. Pat dry with paper towel. Rub with 1 tablespoon of vegetable oil and 1 tablespoon coarse salt.



Transfer to a baking tray. Roast in a pre-heated oven at 240°C (max 250°C conventional) until the rind just starts to crackle, up to 50 minutes. Reduce to 180°C and cook for 35 minutes per kg or until cooked. Remove and rest for 10 minutes before carving.

How To Pork Crackle

What size roast should you choose?

Use this as a guide to help you select your roast.

Bone-in roast Generally approx. 3.5 – 4kg Feeds about 10 – 12 people
Boneless roast Generally approx. 1.5 – 2kg Feeds about 6 – 8 people
Lean and flavoursome, and with no bones, it is best cooked quickly.

Instructions based off 600g pork loin (whole or steaks)

Use additional ingredients of your choice:

  • 1 tablespoon cornflour + seasoning of choice (suggested: soy sauce)
  • 1/3 cup of sauce/s or stock of choice
  • 1 cups mixed veg

OR follow our basic ‘Pork Loin Stir-Fry with Bamboo Shoots & Corn’ recipe below.

Click on each drop-down step below:


Use a sharp knife to slice pork loin into fine pieces.


Toss the pork with cornflour (helps to tenderise the pork) and seasoning of choice, then fry with oil in a large heavy-based wok set over a high heat for 4 minutes, until browned.



Add vegetables of choice. Pour in the stock or sauce of choice and simmer to thicken. Serve over steamed Asian greens.


Steps in Motion: Basic Recipe


Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g pork loin (whole or steaks)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornflour
  • 2 teaspoon oil
  • 1 punnet baby corn, sliced
  • ½ cup chicken stock
  • ½ cup sliced bamboo shoots, drained and rinsed
  • 2 bunches steamed Asian greens, to serve

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