Easter is just around the corner, and we can’t think of a better way to celebrate than with a traditional pork roast - and that all important crunchy crackling!
With the help of APL (Australian Pork Limited) we’d love to share some tips that can help you get that crunchy, crispy crackling you were hoping for this Easter long weekend.
1. Remove moisture from the rind:
Pat roast dry with a paper towel. With a small sharp knife, score the rind deeply at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for an hour or even better overnight. This process further dries the rind and aids the crackling process.
2. Use boiling water
When you're ready to cook, put pork on a wire rack in the sink and pour a jug of boiling water over the rind, then pat dry thoroughly with a paper towel.
3. Add salt and oil
Rub the roast with 1 tbsp of vegetable oil and half a tbsp of salt (add more, if you like salty crackling) making sure the oil and salt penetrate the scores.
4. Bake at a high temperature
To achieve the best crackling, getting the oven temperature correct is critical. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles (up to 50 minutes depending on the size of your roast).
5. Reduce heat
Turn the oven down to 180°C and cook for 30 to 35 minutes per kg, depending on how well you like your roast cooked.
6. Let it rest!
Once cooked, let the roast rest for 10 minutes before slicing and serving. Resting ensures the meat will be tender and delicious.
We’re hungry just thinking about it…