Pork Roast with Crackling anyone?
Was shopping at Drovers a few days and saw a tied, 1.8kg pork roast in the chiller section so I thought I'd give it a go as I haven't made one for a long time.
Leave it on the kitchen counter for 30-40 minutes or so then take it out of the vac bag. The trick is to dry the meat as much as possible, especially the skin. Don't be stingy with the paper towels.
Rub with some olive oil and about 2 teaspoons of rock salt. Place on a rack in a large baking tray.
I heated the oven to 220C and popped it in for 30 min, before lowering the temp to 200C for another 30min, then added some apples and continued to roast for another 20-25 min. Let sit or 10 or so minutes after cooking and cut upside down.
Wrong choice/colour of veges but that was all I had in the fridge!
Crackling was crispy as!