Roast pork loin with crackling

Name: Roast pork loin with crackling
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1.5 kg pork loin with the rind on (one boneless piece); 2 tablespoons salt; 1 tablespoon ground caraway; 4 cloves garlic; 1 tablespoon paprika; 2 tablespoons lard or oil; 2 dl water; 1 onion, sliced (for underneath); black pepper

Time: 2 hours 30 minutes (about 20 min hands-on)6 servingsapprox. 480 kcal / serving (estimated)approx. 40 g protein / serving

Pork loin with crackling is the finest tradition of the Hungarian Sunday lunch: juicy meat with a golden, bubbly, crisp rind. The tricks are the scoring, the pouring of boiling water, drying, and a high initial heat. The core temperature should be 68-70 °C, which ensures juiciness and safety.

Roast pork loin with crackling (illustration)

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

With a sharp knife, score the rind in a crosshatch pattern about a finger apart (without cutting into the meat). Pour boiling water over the rind and dry it thoroughly. This helps the crackling form.
Mix the salt with the caraway, crushed garlic, paprika and pepper and rub it well into the meat, also into the cuts. Sprinkle the rind separately with about half a teaspoon of salt. Rest in the fridge for at least 1 hour (ideally overnight).
Heat the oven to 230 °C (210 °C fan). Place the meat rind side up on the onion rings in a roasting tin and pour 2 dl water underneath.
Roast for 20 minutes at high heat until the rind puffs and bubbles. Then reduce to 170 °C (155 °C fan) and roast for another 80-90 minutes, basting from time to time with the pan juices (not on the rind).
The core temperature should reach 68-70 °C. If the rind is not crisp enough, switch to the grill for the last 5-10 minutes and watch that it does not burn.
Cover the meat loosely with foil and rest for 15 minutes, then slice. Serve with the pan juices, braised cabbage or mashed potato.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

The rind must be completely dry before roasting.
Start at high heat for bubbly crackling.
Use a meat thermometer to check the core temperature.
Do not baste the rind during cooking.

Frequently asked questions

With bone-in loin?

Yes, with a longer cooking time.

What to serve with it?

Braised cabbage, potatoes, pickles.

Similar recipes

Pork Loin Roast · Hungarian
Roast pork loin · Hungarian
Breaded Fried Pork Chop · Hungarian
Pork loin steaks with garlic (côtelette) · Hungarian
Pork loin in escabeche (Lomo de cerdo en escabeche) · Spanish & Portuguese
Pork braised in milk (svinina v moloke) · Russian

More hungarian ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch