Ingredients:
- Pork roast (shoulder or loin)
- Salt
- Olive oil
- Garlic (optional)
- Herbs (rosemary, thyme, or sage, for example)
Instructions:
- Prepare the Pork:
- Make sure your pork roast is at room temperature before cooking. This allows for more even cooking.
- Pat the pork skin dry with paper towels. Moisture is the enemy of crispy crackling, so dry it well.
- If the pork skin is not already scored, use a sharp knife to make deep, even cuts across the skin, about 1 cm apart.
- Preheat the Oven:
- Preheat your oven to a high temperature, around 220°C (425°F), or even higher if your oven allows.
- Seasoning:
- Rub the pork skin with a generous amount of salt. This helps to draw out moisture from the skin, aiding in the crisping process.
- Optionally, you can rub the meat side with olive oil, minced garlic, and herbs for added flavor.
- Roasting:
- Place the pork in a roasting pan, skin side up.
- If you have a roasting rack, use it to allow air circulation around the meat.
- Roast the pork at the high temperature for about 20-30 minutes to get the crackling started.
- Reducing the Temperature:
- After the initial high-temperature roasting, reduce the oven temperature to around 180°C (350°F).
- Slow Roasting:
- Continue roasting at the lower temperature for an additional 30-40 minutes per kilogram, or until the internal temperature of the pork reaches 63-71°C (145-160°F).
- Checking the Crackling:
- Keep an eye on the crackling. If it’s not crispy enough, you can finish it under a hot grill or by increasing the oven temperature again for the last 10-15 minutes.
- Resting:
- Allow the pork to rest for about 15-20 minutes before carving. This helps redistribute the juices and ensures a juicy roast.
- Carving:
- Carve and serve the pork with the crispy crackling on top.
