Cooking a Roast Pork

Roast Pork

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

1. Leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process dries the rind and aids the crackling process.
2. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
3. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind just starts to crackle, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.
4. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
5. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.