Cooking and or baking.

[jay see]

So we have the job of doing a pork roast with crackling on Christmas Day. Never done one before. Ever.
Any tips to get the crackling right?


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Are you doing it on a rotisserie or in a baking dish? I like the dish for more favour and a moist meat or the rotisserie for a more even crackle.

Get the oven hot 230-250 while this is happening have the roast out of the fridge and up to room temperature. The skin should have cuts in it already, rub the skin with oil and heaps of course sea salt don't be shy. Cook for about 40 minutes or until the skin blisters. I've sometimes taken off the skin at this point and reduce heat to around 180 for about an hour (depending on the size of your pork) and then crank it up to that 240 odd for about 5-10 minutes with the skin back in and while the meat resting.

You probably will get some rubber tasting bits and some really good crackle, but hey who doesn't like some nice moist pork..

If you haven't got the pork yet, you could try this.

https://www.taste.com.au/recipes/cri...c-450272b40586

I've done it and it's easy and good.

Good luck with it..

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