4 Ingredients Christmas by Kim McCosker

Author:Kim McCosker
Language: eng
Format: epub
Publisher: 4 Ingredients
Published: 2019-11-30T16:00:00+00:00

Roast Pork & Crispy Crackling

ON THE DAY OF THE PHOTO SHOOT, NELLY (MY BEAUTIFUL SISTER-IN-LAW AND FOOD STYLIST) THOUGHT THE SHOT HAD BEEN TAKEN SO PROCEEDED TO TEAR A PIECE OF CRACKLING FROM THE ROAST. SHE WAS IN HEAVEN, EYES CLOSED, RUBBING HER BELLY (SHE WAS ALSO 7 MONTHS PREGNANT) SO MUCH SO NONE OF US HAD THE HEART TO TELL HER WE HADN’T PHOTOGRAPHED THE MEAT YET! THAT IS WHY THERE IS A PIECE MISSING JUST RIGHT OF CENTRE IN THIS SHOT

SERVES 8

3kg leg of pork

3 tablespoons olive oil

2 tablespoons sea salt

Preheat oven to 220°C. Place the pork into a large roasting pan, rind side up. Using a sharp knife, score the rind at 1-cm intervals, cutting deeply almost into the fat layer. Rub 2 tablespoons of the olive oil into the rind of the pork. Rub the salt into the scored skin, getting into the slits of the score marks. The fat under the skin reacts with the salt, making it puff up and crisp up. Drizzle the remaining 1 tablespoon oil in the pan and roast for 20 minutes. Reduce the heat to 180°C and cook for another 2 hours (or half hour per 500g).

Optional: For a great crackling, look for a good coverage of fat and rind. Pork cuts that are suitable for roasting include leg, rack, rolled loin and rolled shoulder.

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