One of Australia’s leading butchers, Adam Stratton, has mastered the art of cooking the perfect crackling – a very handy thing to know at Christmas time.
“I’ve cracked the Da Vinci code of pork crackling,” he said.
“After years of trying this and trying that, I have finally nailed it – I’ve come up with an unbeatable technique for cooking the most perfect and mouth-watering crackling.
“The good news is that I’m going to share my secret recipe so that you can serve up a memorable and delicious Christmas roast too.
“You can’t go wrong if you follow these simple steps.
“The pork will be moist and juicy on the inside and the crackling will be salty, crunchy and delicious on the outside,” said Adam.
Step 1: Place your roast skin side up in the sink, boil the kettle and pour the boiling hot water all over the rind. You will see where the butcher has scored the rind – it will open right up. Balance the pork on something in the sink, like four glasses or four mugs.
Step 2: Towel dry the rind and place uncovered in the fridge for a couple of hours before roasting. Refrigeration will continue to dry out the rind.
Step 3: Pre-heat oven to 240 degrees, half an hour before the rind is ready for the oven. Baste the rind in olive oil and a course rock salt, and then place in to a baking dish.
Step 4: Cook in pre-heated oven at the high temperature for approximately 20-30 minutes or until the crackling blisters and goes hard. After that, reduce oven to 180 degrees and continue to cook the roast for 45 minutes per kilo. For a boneless pork roast we recommend 250 grams per person.
Step 5: Remember to rest your pork roast for at least 10-20 minutes after cooking.
Step 6: Rip in.
Adam Stratton also recommends the use of a meat thermometer to check the temperature of the pork roast periodically.
IMPORTANT NOTE: If you sneak in a taste of some of the pork crackling in the kitchen when no one is watching, then you officially don’t have to include that in your serving and nor do you have to count those calories.