Roast pork with crisp crackling
A good roast pork is all about succulent meat, crisp crackling and flavoursome juices in the roasting tray. This recipe was developed by Kenneth Toft-Hansen.
Roast pork with crisp crackling
Serves 4
Ingredients
- 1 roast pork joint with bone and rind, approx. 1 kg
- 25 g sea salt
- 6 bay leaves
- 6 cloves
- 500 ml pork or chicken stock
- 1 onion, sliced
- 5 garlic cloves
- 2 sprigs thyme
- 2 tbsp cornflour
Method
- Ask your butcher to score the rind, or do it yourself. Rub the joint with salt and place the cloves and bay leaves between the scores. Refrigerate for three hours.
- Preheat the oven to 180 °C. Insert a meat thermometer into the centre of the joint and place it on a rack over a roasting tray with the stock, thyme, onion and garlic.
- Roast to a core temperature of 68 °C, about 45 minutes. Rest for at least 20 minutes.
- Just before serving, set the oven to grill at 220 °C and grill for around 5 minutes, until the crackling puffs up and turns crisp.
Important
Rest the joint uncovered so the crackling stays crisp.
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