It’s likely that a pork roast will feature on many a Christmas menu. Here are some tips on achieving perfectly crisp pork crackling.
- Choose a piece of pork with a generous covering of fat and rind.
- Remove pork from Cryovac packaging the day/ night before you intend to cook it and absorb any moisture on the rind with paper towel. Wrap in a tea towel and leave in the fridge.
- Remove from the fridge and allow the meat to come to room temperature before cooking.
- Make sure the pork rind is very dry, as any moisture can prevent it from crackling.
- If it’s not already scored, use a sharp knife to score the rind by making cuts to the fat layer, about 5mm apart. This allows moisture and fat to run out of the rind, which makes it crisp.
- Rub a little oil and salt over the rind and into the cuts – this helps to draw any moisture out of the rind and makes it crackle.
- Preheat oven to 220°C. Cook for 20 minutes at 220°C then turn down oven to 180°C and cook for roast for 40 minutes per kg. Rest under foil for 5 – 10 minutes.