Have a cracking meal with the perfect pork crackling!
Roast pork is one of my favourite meals, but add in crunchy crackling, and I’m half way to heaven.
The perfect pork crackling should sound a little hollow when you tap in on the roast and have a delicious crunch when you bite.
Roast pork with hard, chewy crackle that has more ‘bend’ than ‘crunch’ will leave your guests (and yourself) quite disappointed.
Here’s how to guarantee that your pork crackling will be a cracker!
According to Sydney butcher Adam Stratton who runs the Tender Gourmet Butchery chain it’s a simple two-step combo that makes all the different. So grab your kettle and hairdryer (yes, hairdryer!) and follow these steps for a pork roast that will be moist and juicy on the inside and the crackling will be salty, crunchy and delicious on the outside
- Pork - For a bone-in roast allow 250g per person. For six people that means a 1.8kg roast. For a boneless roast (I like a pork loin rolled roast) allow 200gm per person, so for six people you’ll need a 1.5kg roast. These are minimum amounts in my view as there’s nothing better than roast pork leftovers the next day. Also, some people can’t resist seconds when it comes to pork! I prefer to purchase pork from the local butcher, Meat at Billy’s, where I know that it comes from Gooralie Free-Range Pork at Goodiwindi.
- Oil - olive oil works for me
- salt - I like Murray River Salt for this.
- A couple of hours before you want to start roasting, pat the surface of the pork rind dry with paper towel. Use a small sharp knife to score the rind finely. Place your roast skin-side up on a rack over the sink or balance it on something in the sink, like four glasses or four mugs. Boil the kettle and pour the boiling hot water all over the rind. The rind will open right up.
- Towel dry the rind or use the hair dryer to get it dry. Super dry. Place uncovered in the fridge for a couple of hours before roasting. Refrigeration will continue to dry out the rind.
- Pre-heat oven to 240 degrees.
- Baste the rind in olive oil and a course rock salt, and rub it in everywhere. Go hard. The harder, the better. Get the oil and salt in every nook and cranny. Then place it into a baking dish.
- Cook in a pre-heated oven at the high temperature for approximately 20-30 minutes or until the crackling blisters and goes hard. After that, reduce oven to 180 degrees and continue to cook the roast for 45 minutes per kilo. Use a meat thermometer to check the temperature of the pork roast periodically. Remember to rest your pork roast for at least 10-20 minutes after cooking.
|Use your pork leftovers in a jaffle|
IMPORTANT NOTE: If you sneak a taste of some of the pork crackling in the kitchen when no one is watching, then you officially don’t have to include that in your serving and nor do you have to count those calories.
Disclaimer: No kidding, Ed+bK loves pork.