I can cook the perfect roast pork and beef, but get me to cook the perfect roast lamb and you can forget it. I just can’t master it. Tonight, as it’s Sunday, was a traditional pork roast dinner. I love my roast dinners and today I cooked probably the best crackling. After my last roast dinner success of Yorkshire puddings I put my crackling success down to Mellow Yellow rapeseed oil, yet again. Today I also discovered that if you sprinkle polenta on potatoes before you put them in the oven you end up with beautifully crispy potatoes. We ate it with roast potatoes, carrots and parsnips that had been roasted in some roasting oil I had picked up at a farmers market last week, garlic & herb stuffing plus Yorkshire puds. I know you shouldn’t have Yorkshire puds unless you having beef, but I love them!
Roast loin of pork with crackling
1) Get pork joint out of the fridge, uncover to allow air to get to the skin. Score skin of pork with sharp knife. Sit for an hour. Pour boiling water over the skin and leave for around 15 min.
2) Preheat oven to 240oc. Rub olive or rapeseed oil into the skin then massage in lots of salt. Cook for 25 min at 240oc. Turn down oven to 190oc and continue to cook (TOTAL TIME = 35min per lb/450g) until juices run clear.
3) Rest for 30 min before carving. This allows you to turn the oven back up a bit to cook the potatoes etc….