But there’s something quietly magnificent about a proper pork joint taking centre stage instead, especially when it’s crowned with gloriously crisp, golden crackling that shatters at the touch of a knife.
For smaller gatherings, alternative Christmas meals, or simply those who prefer flavour over tradition, pork can be a truly festive choice.
Why pork deserves a place on the Christmas table
Pork has long been part of winter feasting in Britain. It’s rich, satisfying, and pairs beautifully with seasonal flavours such as apples, sage, mustard, and cider. A well-roasted pork joint offers:
Juicy, tender meat
Crowd-pleasing crackling
Excellent leftovers for Boxing Day sandwiches
A comforting, celebratory feel without the stress of a large bird
And let’s be honest, few things cause as much excitement at the table as the sound of crackling being broken apart.
The secret to perfect crackling
Crackling is simple in theory but unforgiving in practice. The key is dryness, heat, and patience.
Here’s how to give yourself the best chance of success:
1. Dry the rind thoroughly
Moisture is the enemy of crackling. If you can, uncover the pork and leave it in the fridge overnight. If not, pat the rind dry repeatedly with kitchen paper before cooking.
2. Score properly
Use a very sharp knife to score the rind deeply but do not cut into the meat. Even spacing helps the fat render evenly and puff the skin.
3. Salt generously
Sea salt draws moisture out of the skin and encourages blistering. Rub it firmly into the scored rind, don’t be shy.
4. Start hot
Begin roasting at a high temperature (around 220°C fan / 240°C conventional) for the first 20–30 minutes. This blast of heat starts the crackling process.
5. Then turn it down
Once the crackling has begun to form, reduce the oven temperature and roast the pork gently until perfectly cooked and tender.
If your crackling needs a final boost, a short blast under the grill can work wonders, just keep a close eye on it.
Making it Christmas-worthy
A pork joint is wonderfully adaptable for a festive table. Consider serving it with:
Roast potatoes cooked in pork dripping
Braised red cabbage with apple
Sage and onion stuffing
Apple sauce or cider gravy
Honey-roasted parsnips and carrots
The flavours are familiar, comforting, and unmistakably Christmassy, just without the turkey fatigue.
A Christmas feast with confidence
Choosing pork for Christmas isn’t about cutting corners, it’s about choosing something you know you’ll enjoy. A beautifully cooked pork joint, topped with proud, crunchy crackling, brings warmth, indulgence, and a sense of celebration to the table.
And when the crackling crackles and the plates fall quiet, you’ll know you made the right choice.
Sometimes, Christmas tastes even better with pork.