If you browse the internet there has been a lot of different methods posted and researched to produce the ultimate roast pork loin and of course the crispy crackling. Some of it makes very interesting reading-methods suggested include blow torches and hot air guns!
It is easier than it seems and if you follow this example you should have perfectly roasted pork and crackling-key ingredient-Outdoor Reared Pork Loin.
Start with the Outdoor Reared Pork Loin. The pork has a good level of fat and is very well scoured by the butchers which are an essential part of making good crackling. As a guide cooking times are 30 minutes per lb plus 30 minutes. So for our 1.5kg Pork Loin(3.3lbs) total of around 2hrs
Remove the outer packaging, sprinkle a teaspoon of good sea salt and place in the lowest part of the refrigerator for a couple of hours.No need to cover – keep it away from the other contents of the fridge.
Place the joint into the preheated oven at 180ºC/Gas 4/5 /350°F- no need to cover.
Cook for approximately 30 minutes then reduce the heat to around 150°C. Continue to cook until the joint is golden all over and when a fork is inserted the juices run clear. Cooking time is around 1hr 50 minutes to this step.
Next step is to turn the oven back up to 180ºC. Carefully spoon a couple of tablespoons of the fat from the pan over the joint and keep watch to ensure it the crackling doesn’t start to burn. This should be no longer than 8/10 minutes-total time of 2hrs.
Now you will have perfectly roasted pork and amazing crackling!
Rest the joint and serve.