Roast Pork

[*crikey*mate*]

what do you do to yours in the preparation for roasting it?

stuff it? with what?

marinate it?

bone in or bone out and rolled?

and what are your tips for a great crackle?

[joz*garage]

stuff it? with what?

bacon

[twyngwyn]

great crackling: if it refuses to crisp whilst roasting: cut it off & grill it

[ten*teeny*tiny*toes]

My OH does that sometimes twyngwyn.

He reckons it has to be scored really well plus it needs lots of salt.

[twyngwyn]

yep....only takes 5 minutes 🙂

[ten*teeny*tiny*toes]

You have to watch it ... the whole time lol.

It doesn't take long to burn it under the grill.

We don't stuff or marinate our pork, usually just rub some garlic, ginger, salt and oil onto it.

[*crikey*mate*]

I pour boiling water over the pork rind before I oil and salt it. That seems to "shrink" the rind so the heat and oil and salt can get in.

Yep, good scoring too.

My brother finishes his off in the microwave if it hasn't crisped up enough....

[j*oono]

My best tip for good crackling is to never cover it once it comes out of the oven.  The steam will make it soften.

It has to be well scored and rub lemon juice oil and salt into the rind.  Place in a hot oven and turn down the heat after 20 mins to half an hour.  Do NOT baste the pork and once again, do not cover it.

[*crikey*mate*]

lemon juice?

I've never heard of that.

sounds interesting

[j*oono]

I know.  I've been doing it like that every Christmas since I picked up this leaflet in Coles many years ago.  I don't know if the lemon makes a difference (you can't taste it) but mine always works out great.