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Perfect Pork Crackling


Getting a good crackling on your pork roast is really quite simple and it really evelates a Roast Dinner to that next level. I used the Pork Belly last week with this method and got great results.

Pre heat your oven to 230 degrees (hot, hot, hot).

Step 1: Score your pork, you want to put plenty of scores across the top of the roasting joint. The scores need to go into the layer of fat but not penetrate into the meat itself. Be careful not to cut the string.

Step 2: Place you roasting joint onto a rack and move the rack over the sink. Boil the kettle and carefully pour the boiling water over the top of your roasting joint. Repeat this process, we are aiming to scorch the skin with the boiling water.

Step 3: Plenty of salt, rub it into the skin, rub it into the score marks. You can use a lot as much will be lost in the cooking process.

Step 4: Move the rack to the middle of your preheated oven. Be sure to put a drip tray under the rack to catch the fat as it renders out of the meat. Cook for 30 minutes

(This is when we're trying to get the cracking to form - it may be a bit smokey depending on your oven. Next we're going to cook the meat)

Step 5: Reduce the oven temperature to 150 degrees and cook for a further 2 - 2.5 hours

Tip: Once cooked, place your meat on a plate or tray and cover with 2 layers of tinfoil and leave it to one side. Get your roasties in the oven whilst the meat rests - don't be tempted to cut til your potatoes are ready.

 

You may have seen this recipe feature on Instagram this week as I talked Liam through it. If he can do it, you can.