April 10, 2009

Perfect Crackling Pork

Not that good a photo. Forgot to take a picture before we carve the pork. The pork before carving looks much more appetising!

Tried this BHAG Fast Ed recipe in February and thought I will share this because the result was very satisfying. SIL G and friend S are interested to try this easy (only a few ingredients) and yummy recipe. So here goes...

(Video is available, if you prefer)

2kg boneless pork loin, leg or belly (I used pork leg)
5L boiling water
3 tsp salt
2 tbsp olive oil
spices and herbs to taste

1) Preheat oven to 160C. Score rind with sharp knife in a crosshatch pattern about 5mm apart. Ensure you cut right through the fat underneath.

2) Place pork on a wire rack in sink and slowly pour boiling water over top. The rind will shrink and expose the fat underneath. Drain off water and pat dry with paper towel.

3) Rub pork with salt and spices and herbs if you like (I think I used some dried rosemary or thyme). Stand the pork for 5 minutes.

4) Drizzle pork with olive oil and put on a wire rack in a shallow baking dish (I used my turbo broiler) Cook 25 mins per 1 kg. Do not use a deep roasting pan as it creates steam which interferes with crackling.

5) Increase oven temperature to 230C. Bake pork for a further 10 mins per 1 kg. Meat is cook when juices run clear. Rest for 3-5 mins then carve (video on carving).

Hubby and I love the crackling of the pork, however only the middle part was crispy. The ones on the sides were not as crispy. Enjoy!

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