Roast pork with crackling is a New Zealand Christmas tradition, though it’s cooked all year round for Sunday roasts. The ritual of scoring the skin, rubbing it with salt, and waiting for the crackle is passed down through generations of Kiwi home cooks.
The crackling is everything: glassy, golden, and so crisp it shatters. Underneath, the pork stays moist and tender, ready for roast potatoes, kumara, and a spoonful of sweet-tart apple sauce.

