Roasted pork just isn’t complete without crackling. To make sure it’s perfect, dry the fat thoroughly with paper towel before adding the rosemary and salt and put it straight into a pre-heated oven.
Best served with apple sauce, broccoli and cauliflower gratin and roast potatoes.
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Ingredients
Method
1.Preheat oven to 240°C/475°F.
2.Tuck the rosemary into the string around the pork. Place pork in large baking dish; rub rind with oil then salt. Roast about 40 minutes or until rind blisters. Drain excess fat from dish.
3.Reduce oven to 180°C/350°F. Roast pork about 1 hour.
4.Transfer pork to plate; cover loosely, stand 15 minutes before carving.
Ask your butcher to roll and tie the pork at 2cm (¾-inch) intervals for you, and to score the rind, if it isn’t already done. Serve with apple sauce. Buy ready-made apple sauce from the supermarket or make your own by cooking coarsely chopped, peeled apples with a little water in a small saucepan for about 10 minutes or until apple is soft. Stir in sugar and ground cinnamon to taste.
Note
