Golden firm crackle with juicy pork on the inside…
This recipe is all about the prep. By leaving the pork to dry out in the fridge overnight you get way more crackling from the skin, without overcooking your meat!
Ingredients
- Boneless pork roast 1.5-2kg
- 3 Tbsp olive oil
- 3 Tbsp salt
- 1 Tbsp of pepper
Instructions
- Leave the pork unwrapped and uncovered overnight in the fridge.
- Preheat the oven to 240c.
- Lightly score the skin (be careful not to cut down to the meat). Scoring with lots of little cuts all in the same direction.
- Drizzle over the olive oil on the top of the roast, be sure to rub the oil in so every part of the skin.
- Add 2 Tbsp of salt onto the skin (Be generous with the salt here so if more is required use more). Make sure every part of the skin is covered with salt.
- Salt and pepper the underside of the roast.
- Place the roast on a cooking tray with a wire rack inside (so the roast is not sitting on the base of the tray) Facing skin side up.
- Cook for 45 minutes at 240c Turn the oven down to 170c and cook for another 45 minutes.
- After 45 minutes at 170c, check the internal temperature of the meat with a meat thermometer. If the thermometer reads 68c on the inside your roast is done. If the roast is under 68c internally cook in 10 minutes segments, checking the internal temperature until it reaches 68c.
- Once your roast is done remove it from the oven and allow it to rest uncovered for 5-10 minutes. Then cut up and serve.
- Enjoy!
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