Secret to the perfect Pork Crackling

Buy the right pork. Free Range female pork is guaranteed to please the fussiest eater. Ask Gilly why! ☺
Preheat oven to 220 degrees
Have your baking tray or dish ready. Have on hand a boiled kettle, a clean teatowel, oil and some salt. In that order pour boiling water over the pork, thoroughly dry, then massage some oil and sprinkle with salt. Place in the dish and immediately place in the oven.
A common myth is that pork must be cooked ‘completely though’ like chicken. In fact, pork is safe and delicious a little ‘under done’. It will remain juicy and tender. An average pork loin roast will be about 2kg. Cooking time for pork should be 40-45 minutes per kg. Commence cooking at the high temperature of 220 degrees for approximately 15 minutes then drop back to 180 degrees for the remainder of the cooking time.
Remove from oven to rest. Depending on how “crackly” you like your crackling, the crackling can be removed from the pork piece (cover the meat in foil to stay warm and continue resting) and place the crackling piece inside out on the tray (i.e. the fattier bit that is not browned yet upside) back into the oven or under the grill. Don’t walk away from it and watch it carefully. When close to done, turn theoven and grill off, it will continue to brown whilst in there. Serve up the rest, then remove the crackling. Enjoy!

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