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:

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

  1. Remove your roast from the packaging and pat dry with paper towel.  With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat (you may also need to remove roast netting prior to scoring, retie the roast using kitchen string) If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process. 
  2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.
  5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
  6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate. If in doubt, use a meat thermometer to check the internal temperature of the pork. Medium-well done is 70°C

What size roast should you choose?

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

Bone-in roastGenerally approx. 3.5 – 4kgFeeds about 10 – 12 people
Boneless roastGenerally approx. 1.5 – 2kgFeeds about 6 – 8 people

How To Pork Crackle

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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