The Perfect Christmas Crackling

The Perfect Christmas Crackling

The Perfect Christmas (or any time) Crackling

Get the rind as dry as possible before cooking by patting it with paper towel. Cut deep scores at 1cm intervals, be careful to not cut into the meat. Leave uncovered in fridge for 1 hour. Cooking Time! Put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel. Rub the roast with a tablespoon of vegetable oil & half a tablespoon of salt (or to taste), making sure the oil & the salt is in the scores. Place the roast on a wire rack inside a baking tray & cook at 240 C until the rind crackles for up to 50 minutes. if the roast is over 2kg, take 10 minutes off this crackling time. Turn the oven down to 180 C and cook for 30-35 minutes per kg. Once cooked, the the roast rest for 10 minutes before slicing.

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