If you’d like to see the full video also, here’s the link: https://www.youtube.com/watch?vjMoD5gwn_Co
My tips are below:
Dry skin – Make sure you dry out the skin on your roast pork, this is absolute KEY to nailing that perfect crackling. I like to dry the skin out for 48 hours in the fridge. I’ll remove the pork roast from its packet, pat the skin dry, cling wrap the meat ends leaving the skin exposed and dry the skin out in the fridge for 48 hours. There’s lots of different methods to drying the skin out, but this is what I find works best personally
Pierce the skin – Using something sharp, pierce the skin all over. I like to use what is called a jaccard which makes the job easier. Doing this will help give you that bubbly crackling
Light oil – Once my roast pork is ready to be cooked, i’ll give it a very light coat in olive oil, then a generous salt on top
High indirect heat – I like to build my pork crackling first, so i’ll make sure my BBQ or oven is SUPER HOT before it goes in. I like to be at around 550F/280c for the first part of the cook, my crackling usually has set within the first hour at that heat, then i’ll try lower my temps more towards 430F/220c for the rest of the cook. If you are using a Weber, make sure both your charcoal baskets are slightly over filled with RED HOT briquettes or lump charcoal
Protect that crackling – If at any stage through the cook you find parts of your crackling starting to burn, cover them spots loosely in foil to prevent them from burning. Or if your crackling has set completely, you can cover it all loosely in foil. Never wrap your pork roast with crackling completely in foil as it will create steam which will soften and ruin your crackling
Don’t overcook it – With loin and leg roasts especially, don’t overcook them as they are lean cuts! I like to take my loin and leg meat to an internal temperature of 145F/63c
I hope these tips help you nail that perfect pork roast with crackling!
#cooking #tips #christmas
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