Free range pork loin with crispy crackling
Simple, delicious and designed to impress!
- 1 x 2kg free range pork boneless pork loin with the rind on and scored
- 1 x Bulb garlic
- Rapeseed oil
- Sea salt flakes & pepper
Pre-heat the oven to 220c (Get the oven nice and hot; the secret to amazing crackling). Drizzle rapeseed oil over the pork rind along with a generous amount of sea salt flakes, massage this into the pork rind. Cut the garlic bulb in half and pop into the roasting tray and place the pork on top. Add a good ½ an inch of water to the tray and place in the oven. (During the cooking time, if it runs dry, top it up again).
Leave the pork to cook for 20 minutes but keep an eye on it, you want to see it begin to bubble and puff up but not burn, if it’s starting to catch, turn the oven down a little. After 20 minutes, carefully baste the pork with the pan juices and return to the oven for a further 20 minutes. After this time the rind should be beautifully bubbled. At this point baste the pork once again and turn the oven down to 160c. Cook for a further 20 minutes and baste again. Pop back in the oven for the final 20 minutes. Probe the centre of the meat, it should be 75c, return to the oven for a further 10 minutes and check again. Check on the rind after this time, it should be looking temptingly crispy but if you think it’s lacking in these crispy bubbles, whack the oven right up again and give it a further 8-10 minutes, keeping a close eye on it.
Remove from the roasting tray and pop on a tray or plate. Leave to rest, uncovered as you don’t want to create steam that could make the crackling go chewy. Skim off the fat in the roasting tray. Remove the garlic bulb and save all those lovely juices to add to your gravy!