Luscious Roast Pork with Cracking Crackling
Prep time: 10mins | Cook time: Check your individual joint for cook times
Ingredients
Pork joint
Salt to flavour
Vegetables for trivet (we recommend onion, carrots and leeks)
Method
- Make sure the joint is as dry as possible. Score the skin lightly in thin strips, then rub a tablespoon of salt over the pork
- You don't need any oil as the meat will baste itself
- TOBY TIP: When roasting a joint, sit it on chopped veg (we call this a vegetable trivet). Add a little bit of water, to help keep the meat moist and juicy, and you'll have the makings of a really good stock
- Roast the pork skin-side up in a pre-heated oven at 240C for about 20 minutes, then turn it down to about 190C
- Work on a cooking time of 35 minutes per pound. When cooked, the juices will run clear when you stick a fork in the joint
- Once the pork is cooked, remove the crackling, scraping off all of the fat
- While the joint rests for half an hour, cook the crackling in a pan sprinkled with salt – but with no extra oil
- In no time, you'll be crunching your way through delicious crackling and enjoying the intense flavour of perfectly moist roast pork
Serve with lashings of gravy, roast potatoes, red cabbage and sage an onion stuffng.