One of the all time favourite Sunday meals, a good ol’ roast! And this one comes with CRACKLING! Easy Peasy Roast Pork with Crackling is here for you to enjoy with your family, or all by yourself. It’s surprisingly easy to make crispy crackling, the key is that the pork needs to be DRY!
This Roast Pork with crackling is a delicious and fabulous way to cook gorgeous free-range, pork from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Serves 6-8
Time – about 3.5 hours
Ingredients:
- 2kg pork shoulder, skin and fat on
- 1 tbsp extra virgin olive oil
- 2 tsp sea salt
Serve with your choice of:
- Roast vegetables
- Salad
- Rice / Polenta
Method:
- Preheat your oven to 220C fan forced. Remove any packaging from the pork and pat dry with paper towel. Score deep cuts into the skin in a daimon pattern using a sharp knife – cut well into the fat. Once scored, pat each cut dry and ensure it can easily be opened.
- Rub the oil into the skin, well into each cut. Then sprinkle evenly with salt and rub into the cuts too.
- Place the pork shoulder in a roasting tray. Roast for 20-30 mins, or until the skin starts to blister and bubble. Boil a kettle of water.
- Pour boiling water around the joint to cover the base of the tin. Make sure it doesn’t drip onto the skin. Reduce the oven temperature to 160C fan forced and roast for a further 2.5 hours or until the meat under the skin is very tender when pressed (can be up to 3 hours).
- Turn the oven back up to 200C Fan Forced, and continue to roast the pork for 15-25 mins until the skin is very crisp and has started to harden – it should feel brittle when tapped with a knife. If needed, cook for 10 mins more to achieve this.
- Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. Remove the crackling chunks then carve the meat and serve alongside the crackling and your favourite sides