Roast pork with crackling

This month, Farm Chef Mary-Ann Beaty wanted to share some recipes that use milk, in support of the British Dairy industry.

The pork dish was a new experiment and can work well with a rolled shoulder if you have more mouths to feed.

“The remaining milk and onions make a good sauce, if you don’t mind the curdled look as the milk reacts to the onions,” says Mary-Ann.



Preparation time: 10 minutes

Cooking time: 3 hours

Serves 2-4 people (depending of the size of the joint)




  • 1 pork belly joint
  • 1 onion, diced
  • 2 cloves of garlic, peeled
  • Rapeseed oil
  • 115ml white wine (optional)
  • 570ml milk (approximately)
  • Salt and pepper




  1. Place the onion and garlic in a roasting tin to form a bed for the pork. Preheat oven to 150C/130C fan/gas 2
  2. Add the pork and score the skin.
  3. Dry the skin well with kitchen paper and drizzle the oil all over and into the score marks. Sprinkle with salt and rub in well.
  4. Season the milk and pour into the roasting tin (with the wine if using), making sure it doesn’t touch the skin.
  5. Cover snugly with foil and place in the preheated oven.
  6. 25 minutes before the end of the cooking time, remove the foil and turn the oven up to 240C/220C fan/gas 7 for about 10-15 minutes until crackled.
  7. Allow to rest and serve.

Tip: If you would like to use the cooking liquor as a sauce, when you turn the oven up, take the milk and onion mixture out of the roasting tin (or put the pork into another one) and season to taste – it doesn’t look the best but tastes good.


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