Christmas in July pork with crackling

16th July 2020 | Eativity editors

‘Tis the other season to be jolly! The temperature has dropped and the restrictions are lifting for many of us, so now is the perfect time to celebrate Christmas in July.

2020 has already been a difficult year, even though it’s only halfway through, so why not take the time to spread a bit of much-needed cheer? Gather your loved ones, family or housemates and serve up a crackling-crusted roast pork that will make everyone happy.

“While we don’t always celebrate the arrival of winter in Australia, this year we need to find the silver linings,” says Australian Pork CEO, Margo Andrae.  

While roast dinners may look fancy or difficult, they’re actually fairly easy. Andrae says the real secret to success – and crispy crackling – is just a little preparation.

“A pork roast with a crackling crown will impress your diners,” she says. “But the truth is, achieving perfect crackle is really very simple.

“To get crispy crackling, you need four things: a dry rind, salt, oil and heat. Once it’s in the oven and your sides are prepped, you can sit back and enjoy your Christmas in July.”

A wide range of pork cuts can deliver beautiful crackling, with cuts like pork loin and pork belly being easy for a beginner cook. Try this roasted pork loin recipe. It’s guaranteed to please as the star centrepiece of a Christmas in July table.

Christmas in July pork with crackling

Christmas in July roasted pork loin with crackling, roast vegetables, gravy and apple sauce

Prep time 15 minutes
Cook time 1 hour 20 minutes

You’ll need:

1 x 1.8-2kg pork loin roast
2 tbsp oil
1 tbsp sea salt

To serve:

1.5kg roasted vegetables (potatoes, pumpkin, carrots and parsnip)
200g baby peas
600ml gravy
200ml apple sauce


1. Remove pork loin roast from packaging, taking note of weight, pat dry with paper towel.

2. Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.

3. Rub the rind well with oil and sea salt, massaging well into the scored areas.

4. Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240°C for 40 minutes. Do not open oven door during this period.

5. Reduce oven temperature to 180°C for the remaining cooking time, allowing 30-35 minutes per kilo. Roast prepared vegetables now.

6. Remove pork from oven and allow to rest in roasting pan for 10-15 minutes before slicing.

7. Slice loin and serve with roasted vegetables, freshly cooked peas, gravy and apple sauce.

Crackling tips:

1. Everybody loves crackling! If possible, remove your roast from its packaging and place it on a large plate covered with paper towel and allow to sit in the fridge overnight. This will allow to skin to dry and make better crackling.
2. Make sure your roast is brought to room temperature prior to beginning preparation.
3. If your crackling isn’t perfect, don’t panic. Preheat your grill to 200°C then place your roast on a tray in the centre and grill for 4-5 minutes, watching the rind carefully so it doesn’t burn. You may need to move it around to grill evenly. Remove, stand for 4-5 minutes, then serve.

Recipe courtesy of Australian Pork. For more recipe inspiration, head to