Roast Pork With Crackling
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Bring the pork out of the fridge, rinse then pat well until completely dry.
If the skin isn't scored already, score the skin with a very sharp knife until you hit the fat, but not the meat. You can even use a Stanley knife, because most kitchen knives just aren't sharp enough to cut through the tough old pigs skin.
Rub oil over the skin, then massage salt all over. Really get the salt into all the score lines. This is what makes the cracker crackling.
Place in the oven at 180C / 350F for 1 hour per kg meat.
I use a meat thermometer, and know it is ready when the internal temperature at the thickest part reaches 72C/ 160F.
Bring the roast pork out from the oven. Cut the crackling off from the roast, and place back in the oven at 200C/ 400F for 5-10 minutes.
Cut or snap into pieces.
Serving: 200g | Calories: 496kcal | Protein: 54.2g | Fat: 29.3g