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Roast Pork & Crackling Hints

Pork Crackling

 

Roast Pork & Crackling Hints

For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love. To cook the crispiest crackling, there are three things you need: HEAT, OIL, and SALT
5 from 1 vote
Course: Side Dish
Cuisine: Various
Cooking Method: Oven Roasted
Difficulty: 2 - Not too tricky
Author: The Cook

Instructions

  • One of the most important things to remember, is to get the rind as dry as possible before the cooking process.
  • Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
  • When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  • Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  • Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. If the roast is over 2kg, take 10 minutes off this initial crackling time.
  • Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
  • Once cooked, let the roast rest for 10 minutes before slicing.

For Roasts without crackling:

  • Preheat oven to 180°C
  • Gently sear roast in a hot pan
  • Place in oven and cook for 45 minutes per kg to finish
  • Rest for 5-10 minutes and enjoy!
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Notes

To achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.
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