A pork joint coated in crunchy crackling is always welcome at the table, but when I make it by recipe that I found in Pinterest, it’s the guest of honour.
Step 1
You will need the following ingredients to serve four to six.
- One and a half to two kilograms of boned loin of pork.
- Sea salt
- 2 cloves of garlic
- Fresh rosemary sage or thyme
- And three tablespoons of olive oil
You will also need the following utensils:
- Solid large shallow roasting tin
- Small sharp knife
- Brush
- Cutting board
Step 2
Dry the skin, if you want crispy crackling, the skin should be absolutely dry before cooking. use kitchen paper or leave uncovered in the fridge.
Step 3
Pre heat oven set it to 250 degrees or gas mark 9.
Step 4
Score the skin ideally by your pork ready scored otherwise use a small sharp knife to cut deep slashes into the skin running around the whole joint.
Step 5
Oil the skin, brush the skin with the olive oil coating it thoroughly and evenly this allows the salt to stick to the skin.
Step 6
Season now sprinkle sea salt evenly and generously over the skin, this helps to dry it out and crisp it during cooking.
Step 7
Flavor.
For some, extra flavor make small incisions in the meat and here insert thin slices of garlic and fresh herbs.
Step 8
Ready to roast.
The pork is now ready to roast. Places the thin on a high shelf in the oven and leave for 30 minutes.
Step 9
Lower the temperature. When the 30 minutes pass, lower the temperature to 190 degrees centrigad, or gas mark 5, and continue roasting for another 35 minutes.
Step 10
Test The meat.
You will need a small knife to see if the meat is ready. Insert it into the thickest part of the meat and check the color of the juice, it should be completely clear, if not continue cooking until the juices run clear.
Step 11
Leave to stand.
When your meat is cooked, remove from the oven and leave it for at least 15 minutes before carving.
Remove any remaining butchers string.
Step 12
Carve and Serve.
Your pork is now ready to carve.
Serve wit roasted potatoes, apple sauce, a selection of vegetables, and pan gravy..
Enjoy..
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