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
