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PERFECT PORK ROAST AND CRACKLING

PERFECT PORK ROAST AND CRACKLING

Made the most divine pork crackling (and the meat was awesome too).
It was a roast direct from the farmer down the road, never frozen.

  • pork roast
  • coarse salt
  • fresh sage
  • fresh rosemary
  • slivers of garlic
  • cumin

Packed the pork roast with coarse salt for 24 hours after scoring it with a NT cutter into thin strips.

After 24 hours:
Brushed the salt off and dry the rind with a hair drier till really dry.
I stuffed the meat with fresh sage and rosemary and slivers of garlic.
Dusted cumin all over and blasted it in a searing hot oven for about an hour, then turned to 120ºC till inner temperature was 75 ºC.

I did ginger sweet potatoes, green beans and potato wedges with it.

Take note:
The rind needs to be REALLY DRY and put into a VERY HOT oven for the first ± hour to achieve the crackle. Thereafter turn heat right down to cook meat without drying it out too much.

Recipe and photo: Petro Borchard

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