There is nothing more tantalising than a roast pork dinner — especially if you get the crackling just right. Your dinner table will be silent but for the sound of loud crunches as everyone enjoys this family favourite dinner.
As enjoyable as pork crackling is, it’s also the ultimate prize of every home cook who tries and tries to get the best results.
However, it doesn’t have to be a daunting if you consider some of these great tips and secrets.
Picking the right cut
Aiming to get the best roast pork starts before you’re even in the kitchen. The experts at Sydney’s Butcherman recommend you look for particular features in your pork.
“In order to make delicious crackling you must ensure that the pork has a high level of fat. Another thing to note is that your roast will taste much better if you purchase free range, organic pork,” the team shared.
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Recommended cuts for a roast pork (with rind on) include:
- Leg of pork
- Pork rack
- Rolled loin
Australian Pork, the national organisation that supports the Aussie pork industry, also recommends the following serving sizes:
- 250 grams per person for a bone-in roast
- 200 grams per person for a boneless roast
Ultimate roast pork recipe
This recipe should be started the day before, to allow adequate drying time.
- Your preferred roast pork cut
- About 2 tablespoons of oil
- About 2 tablespoons of coarse salt
- Pat dry all sides of your roast with paper towel.
- With a very sharp knife score the fat of your roast, being sure not to go too far into the fat or meat. Pat dry a little more if needed, and place on a plate layered with paper towel. Put in the fridge uncovered (recommend the bottom shelf) for at least 12 hours or, better yet, overnight to dry out.
- Pre-heat your oven to 220 degrees C.
- Cover the roast in oil and then salt, being sure to rub the salt into the scores and all over the skin (you might need more oil and salt if you have a larger roast over 1.5 kilograms).
- Place on a roasting tray, uncovered. Roast in the oven on a middle shelf for 20 minutes.
- Reduce the oven 180 degrees C and roast for 40 minutes per kilo.
- Remove from the oven and let rest (uncovered so steam doesn’t soften your crackling) for 10 minutes before cutting off the crackling and slicing the meat.
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It still hasn’t crisped up!
If you are at at the end of your roasting time and need to remove the pork before it becomes too dry, the butchers at Singo’s Wholesale Meats in Erina and Gosford, NSW, have one last tip to get that skin crackling.
“If the crackling hasn’t crackled enough when the roast is cooked, remove the crackling layer and while the meat is resting shove the crackling under the grill until it puffs and crisps.”
Now that should save the day and make everyone happy!