For some families, a pork roast with crispy crackling is the highlight of Christmas lunch.
We’ve included some delicious ideas below covering a range of meat cuts, from pork shoulder to loin, belly and even a rack of pork.
And what to do with the leftovers come Boxing Day? Try them in a roll or sandwich, dice the meat for a fried rice or add it to a salad.
How to make a pork roast with crackling
Our top tip for perfect crackling is to leave the pork uncovered on a rack set over a plate in the fridge overnight to allow rind to dry out. On day of cooking, take the pork out of the fridge; set rack over the sink and pour a jug of boiling water over the rind – thoroughly pat dry with paper towel and proceed as instructed in the recipe.
