Roast Pork with Crackling
December 14, 2014
"I know the crackling isn't good for you but it is so good. I grew up in an era where we didn't worry about a bit of fat! Roast pork in our home with crackling was traditionally served every Christms Eve. I used a pork loin in this recipe but you may use other cuts such as a shoulder roast. When you score the skin make the cuts are about an inch wide and only cut halfway down through the fat. Do not cut through to the meat. Serve with apple sauce or roast 6 small apples around the roast. We usually also put a dozen prunes with the roast for the last 1/2 hour. Serve with gravy, roasted Potatoes and other vegetables. Danish red cabbage is a must (like recipe #16447) I find the first boil of the roast is really a must to spread the scored skin - that way the salt gets right down into the crevices and you get really crisp crackling. I don't use the bay leaves but many love them."
- Serving Size: 1 (361.8 g)
- Calories 764.4
- Total Fat - 41.4 g
- Saturated Fat - 12.2 g
- Cholesterol - 248.2 mg
- Sodium - 3638.6 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.7 g
- Sugars - 0 g
- Protein - 90.7 g
- Calcium - 48.6 mg
- Iron - 3.4 mg
- Vitamin C - 1.3 mg
- Thiamin - 2.2 mg
Pre-heat the oven to 425F.
Pat the roast all over with a paper towel.
Fill a pan (the pan needs to be large enough to hold the roast) with 4"of water on to boil
When it is boiling add the roast scored skin side down and boil for 5 minutes
Remove from water and allow to cool so you can rub on the oil
Rub the pre scored skin all over,
Sprinkle with the salt, be sure the salt gets down into all the slashes.
Place the bay leaves into some of the slashes (optional).
Place the roast in a large roasting pan, skin side up.
Roast for 30 minutes.
Reduce heat to 400F continue roasting for a further hour or until the internal temp reaches 160.
Take out of oven.
Remove crackling, flatten it and place on an oven proof pan
Place the crackling under the broiler for just a minute or two
Watch the crackling every second or you can burn it. It will bubble very quickly
Let the meat rest 10 minutes before carving.
Cut up the crackling and serve along side the meat
Tips & Variations
No special items needed.