Last night I cooked a roast pork. Pork is a fairly new adventure for me, since my dad always reacted to it therefore my mum rarely cooked it, and so I haven’t… Anyways, it was on special a few months back so I bought one and it was delicious, and roast pork has become a more regular treat for us.
Last night I triumphed though. The crackling was deliciously fatty, perfectly crispy and temptingly more-ish. The boys couldn’t get enough, and I kept sneaking just one more piece.
I’m not sure just what the secret was, but here is what I did to get perfect, mouth-wateringly shattery crackling:
- Wash the skin with cold water and dry well.
- If it’s not already, score the skin quite deeply with a sharp knife in lines about 1cm apart.
- Rub HEAPS (and I mean heaps) of ordinary kitchen salt well into the scores and over the skin.
- Drizzle a little olive oil over the skin and rub it in (and why not add a little more salt, just for good luck?)
- Preheat your oven to 230 degrees and cook the pork at this temperature for about 30 minutes.
- Baste every 15 minutes or so with the pan juices.
- Reduce the heat to 210 degrees and continue to cook for the designated time (will depend on the weight of your roast – I do 30 minutes per 500g). Continue to baste every 15 minutes or so.
Voila – perfect crackling! Or at least, I hope I’ve found the foolproof formula!