Roast Pork with Crackling

Roast pork with the crackling to me equals double yum.
Now I know the crackling isn't going to do me a bit of good - but I love it!
I always use a meat thermometer when cooking meat or chicken,
then you can't go wrong. 
Apple sauce, in my opinion just has to be served with roast pork.


Perfect crackling every time.

Then you need, proper roast potatoes, crisp and crunchy but soft on the inside.
No messing about is needed to cook them, no fancy ideas of putting anything on them such as flour or semolina as some people do.
Just potatoes roasted to perfection.
Roasting in Goose or Duck fat is excellent - you can see my post on the perfect roast potato here.
 

Perfect Roast Pork

Remove all packaging if any from the pork joint and using a very sharp knife, score the skin in even spaces of about 8mm apart.  
Now leave the joint to come to room temperature for 30 minutes before cooking.  Dry the skin with kitchen paper and rub the skin of the joint with a little sea salt.

It is vital that your oven is pre-heated first.
Pork needs to be cooked at a medium heat 180C/350F/Gas 4 for the first half of cooking.
Then increase the temperature to 200C/400F/Gas 6 for the second half of cooking (this helps crisp up the crackling).
Cook for 30 minutes per 500g plus an extra 30 minutes

You really should have a meat thermometer to be sure your meat is cooked through. There are two varieties available - one you insert in the thickest part of the raw joint and cook until the desired internal temperature is reached.

The kind that I prefer is inserted into the cooked joint after roasting.


Recommended temperatures for cooking pork are:
Medium 70C (it must maintain this temperature for two minutes)
Well done 80C (it must maintain this temperatu
re for 30 seconds)
*Remember to take always the temperature from
the centre of the meat.
Cover the pork loosely with kitchen foil and leave it to rest for at least 20 minutes to half an hour before carving. Serve with roast potatoes, seasonal vegeta
bles and apple sauce.

18 comments

  1. Growing up in Ontario pork was the meat of choice. Here in BEEF land I still crave a delicious and tender pork roast...just don't tell the ranchers.

    ReplyDelete
  2. Yum. That is all I can say.

    ReplyDelete
  3. It's getting more and more difficult to find the "crackling" on pork. I hope they don't do away with it all together. I've gotten in the habit of wrapping pork with bacon just for an extra spark of crackling. I don't care if it's not good for me!

    Thanks for sharing...

    ReplyDelete
  4. I love roast pork - especially the crackling

    ReplyDelete
  5. oooo wow does that look incredible! I wanna come to your place for dinner :)

    ReplyDelete
  6. That pork is a thing of beauty. Looks perfect for this time of year

    ReplyDelete
  7. Great looking pork! Apple sauce and pork do go well together.

    ReplyDelete
  8. Jan, I want crackling, then the pork...here's my address!

    ReplyDelete
  9. Great looking roast pork Jan and wonderful looking potatoes. I have never been able to quite get into crackling but I know my Mr Boss loves it so I do it for him nice and crispy each time I cook a pork roast for him. And you are right, applesauce is a MUST!

    ReplyDelete
  10. That looks a wonderful piece of pork. We always have apple sauce too! Speak soon.

    ReplyDelete
  11. Oh my... I truly need to wipe the drool off my chin. The pork looks PERFECT.

    ReplyDelete
  12. Hello Jan,

    Thank you for your last comment on my blog dear. I haven't been feeling good enough to write on the blog. I still don't feel so good but I needed to post something...

    Wishing you a happy new year again, and thank you for all those lovely items you sent to me on FB :)

    Hugs!

    ReplyDelete
  13. Nice recipe Jan and I also like leg Pork Cracking hehehe...;) Nice to see you not too busy with another things. ;)

    ReplyDelete
  14. since marrying a brit i have completely a new understanding of the beauty and perfection of the simple roast potato. they are amazing. yours look great.

    ReplyDelete
  15. Roast pork was always my favourite Sunday lunch when I was growing up - I think more for the crackling than anything else! But I have never seemed to be able to get the crackling as, well, crackly as my mom :( Yours looks divine!

    ReplyDelete
  16. I have my eye on those potatoes. They do look perfect!

    ReplyDelete
  17. Great looking pork Jan. I find that leaving my pork to air dry for at least 24 hours before I want to cook it helps to make for a really crisp cracklin. I take off any plastic as soon as I get it home, plop it onto a plate and then leave it like that in the fridge until I am ready to cook it. Then I bring it to room temperature before I roast it. Perfect, crisp cracklin every time.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




Powered by Blogger.