Perfect pork crackling
One of life's great pleasures is uncovering a roast pork on the dinner table, and watching the crackling being pinched off the plate with a resounding crunch from eager mouths…
Ingredients
Method
Ingredients
- Leg of pork
- Oil
- Salt
Method
To get perfect crackling every time
- Dry the skin of your roast pork.
- Score the skin - make sure your scores run deep - right the way through the skin.
- Drizzle a couple of tablespoons of oil and rub in to the skin
- Massage salt into the skin.
- Rest for an hour or two (better yet do it in the morning and rest all day!).
- Pre heat oven to 180°, then place roast in oven and roast for 1 hour/kg.
- Your roast is ready when the thermometer shows 71° internal temp, or the pricked pork juices run clear.
Top tip:
For super crispy, remove roast from oven, and remove crackle from roast (have paper towels handy). Return crackling to tray and raise temp to 220° for 10 minutes.