Sunday, 9 December 2012

Roast Pork ( with the Ultimate Crispy Crackling)

Start salivating... Now!

So, you love your pork roast? Then you are so in for a treat. 
It has to be one of the All time favourites of many. And many of us will venture out to the Local in search of one that has us coming back for more. Sounds like you? It's certainly me.

Start with a nice piece of Pork, Rack of, I mean everything in cooking has to be like that right? Better quality start, better quality finish. 'Nuff Said. 

Get yourself loads of salt and some white vinegar. Score the surface of the skin. Rub in the vinegar (Just on the skin, ok). Now get the salt on it. I'm not saying sprinkle though. Be generous. It's coming off later, so don't worry. Blood pressure watchers beware...

Leave it for 15-20mins. After that you can just wipe of the excess salt with your hands. Oil up your pan, and get it smoking hot.

Skin side down Peoples! You want it nice and crispy!

This is going into the oven. But please: If you don't have a saucepan with a metal handle... Don't put it in the oven! Use an oven safe dish...

Post oven Rest... As excited as your going to be when you get this out of the oven, Your meat needs to rest, ok. Keep yourself distracted by finishing your apple sauce or your potato smash... or something!

This photo says I don't really need to explain anything more.
PS- The one at the front is all mine!

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