SUNDAY PORK LOIN
(WITH THE BEST CRACKLING)
Ingredients:
(SERVES 4)
Pork Loin(typical weight 0.8kg)
Salt
Olive oil
Method:
STEP 1: Pre- heat the oven to 220°C. Pat the skin dry with kitchen roll and score with a knife in criss cross. Season very generously with salt and make sure the salt is really in the gaps. Drizzle with a little bit of olive oil and really rub it.
STEP 2: Place into the oven for 15 minutes at 220°C then turn down to 180°C and continue to cook for another hour.
STEP 3: After an hour in the oven take the meat out and tap the crackling with the back of a knife, if some areas are still slightly soft at this point carefully take the crackling off the meat using a knife by slicing through the fat between the meat and crackling.
Then place the crackling directly on the oven bars with the pork underneath. This will allow the heat to penetrate underneath the skin and crisp up any areas that need it.
STEP 4: After another 15 minutes both the pork and the crackling should be perfect. The pork needs to reach 68°C and rest for at least 15 minutes and the crackling should almost sound hollow when you tap it. It will continue to firm up as it cools.
TO SERVE: Slice the pork and break up the crackling.