Roast Pork + AMAZING Pork Crackle

Roast Pork + AMAZING Pork Crackle

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Roast Pork + AMAZING Pork Crackle. A perfectly slow-cooked roast pork with crispy crackling, easy preparation, and rich flavours. Deliciously tender meat with a crunchy, golden crust.

Serving: 6
Prep Time: 15 minutes
Cook Time: 9 hours 30 minutes
Total Time: 9 hours 45 minutes
Servings: 8

Ingredients

  • 1-2kg of roast pork of whichever type you want with the rind/crackle on it.

  • Pourable, fine, table salt

  • 2T oil

Roast Pork + AMAZING Pork Crackle: Instructions

  1. Take out any netting of pork and directly put pork in slow cooker. And to leave plain string on the roast is alright but not the fancy net round some folks have, it is a lot easier to pull off now than at the close when it is hot and rips all your crackle away with it.

  2. There is no additional preparation of the pork to be done. In to the slow cooker with no additional ingredients.

  3. Cook on LOW at 8-9hrs. 8hrs 1-1.5kg and 9hrs 2kg.

  4. During the last 15mins of cooking time pre-heat the oven at 220 degree Celcius.

  5. Take off your pork carefully, and put it on a rimmed oven tray.

  6. Cut out all the string still remaining.

  7. Sprinkle the salt all over the crackle area generously. Don’t miss any spots. No need to hold back the salt because it is essential to sprinkle it. Massage this salt in the scores of the rind and into it all on the rind (not on the meat alone but on the rind) with your fingers. It is hot but never so hot that you can not touch this rind.

  8. After, pour oil on this salted rind. Again rub it over your fingers and over all the rind.

  9. Then sprinkle over the now oily rind a second time, but this time only lightly sprinkling over the whole area of the rind in a sprinkling of light salt, but this time do not rub it in.

  10. Put pork in the additional hot oven about 20-30mins, DON’T forget to check it now and then to ensure that it does not burn. Typically, I cook at 200-220 degrees C in fan forced oven.

  11. When it is bubbled and all over hard/crisp, then your stuff is cooked.

  12. Carefully take out of the oven and scrape off the crackle – it will most likely peel off entirely. Serve in strips that have been cut or broken.

  13. Dice pork and accompany with your favourite roast vegetables and plenty of gravy.

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