raw material:
- 1.5kg skin-on roast pork (shoulder or loin)
- Salt
- olive oil
- Herbs and spices of your choice (e.g. garlic, rosemary, thyme)
instruct:
Prepare the pork: Preheat the oven to 220°C (about 430°F). Make sure the pork roast is completely dry. Using a sharp knife, score the pork rind in a diamond-shaped pattern diagonally, making sure to cut through the skin but not into the meat.
Season the pork: Rub salt generously into the scraped skin, making sure it goes into the cut. You can also add your favorite herbs and spices at this stage, rubbing them into the scored skin and flesh.
Roast Pork: Place the pork roast on a rack in a roasting pan, skin side up. Drizzle a little olive oil over the pork rind and rub it into it. Place the pork in the preheated oven and roast for about 30 minutes, or until the skin begins to bubble and crack.
Reduce heat: After 30 minutes, reduce oven temperature to 180°C (about 350°F) and continue baking for 1 to 1 1/2 hours, or until the internal temperature of the pork reaches at least 63°C (145°F), rind Crispy and golden brown.
Rest and carve: Once the pork is cooked and the skin is crispy, remove it from the oven and rest for about 10-15 minutes before carving. This redistributes the juices, making the roast juicier.
Serve: Slice the pork and serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy delicious roast pork and crispy cracklings!
This recipe will give you tender, flavorful pork with an irresistible crispy crackle - perfect for any special occasion or Sunday roast dinner. Adjust seasoning and cooking time to your preference and size of roast pork. enjoy!
