Roast Pork Joint with Crispy Crackling
Roast pork joint doesn't need to be complicated and messy, and achieving a perfect
crackling is also possible. After a few tries, I've managed to cook a roast with juicy meat
and crispy crackling - using my less than professional portable oven!
It is slightly different from the Chinese style roast pork but they are similar in taste: delicious.
- 600g rolled pork joint/loin with skin
- 2 tablespoons malt vinegar
- 2 tablespoons vegetable oil
- 2 teaspoons ground sea salt
- 1 teaspoon dried thyme (optional)
- A pinch of ground black pepper (optional)
- One day before cooking the meat, clean the surface and carefully score the skin all over, between and along the strings. Make as many score marks as possible.
- Place the pork skin side up on an oven rack in the sink and pour hot boiling water over the skin for a couple of minutes.
- Leave it to cool and pat dry completely. Mix the rest of the ingredients together in a bowl and rub it all over the pork,
especially inside the openings on the skin. Leave it in the refrigerator overnight, uncovered.
- On the day of cooking, preheat the oven to 150°C/fan 130°C.
- Place the pork on a rack over a roasting tin and pour a cup of water into the tin. Losely cover the tin with foil and cook for about 50-55 minutes.
- Remove the foil and increase heat to 220°C/fan 200°C, continue to cook for another hour until skin crackled nicely.
- Remove from oven and leave to rest for half an hour before serving.
- Serve with apple sauce and gravy of your choice, with roast potatoes and/or other vegetable.
- If you don't have a roasting tin and rack set, you can cut 4-5 large onions in halves and line the roasting tin with them as a trivet for the pork to sit on.
When the roast is done, you can serve the onions as part of the vegetable too as they would have absorbed a lot of tasty juice from the meat.
- Cooking time for pork is depending on weight. So multiply the cooking time by its weight to work out the total cooking time.
- Should there be part of skin that is not crackled properly, cut it off and put it back in the oven (rind side up) to roast further for about 10-20 minutes.
- If you are rolling the pork yourself, you can score the skin on a flat surface before rolling and tying it up with strings.
- You can also add juice of half a lemon to the marinade to add a little "tang" to it.
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