Perfect Roast Pork Loin with Crackling
- 1.5kg pork, with the rind left on, fat scored at 1cm intervals
- 1.5tbsp sea salt
A classic, easy recipe to create the perfect succulent roast pork with crunchy crackling. The key is in the salt!
- Place your loin of pork in a large roasting tin. Pat the skin with kitchen roll and ensure it is completely dry. Rub 1 tablespoon of sea salt into the skin. Cover and leave at room temperature for 30 minutes.
- Pre-heat the oven to 220°C (fan)/475°F/gas mark 9.
- After 30 minutes pat the skin again with kitchen roll to dry. Rub in the remaining ½ tablespoon of salt.
- Place the pork in the pre-heated oven and roast for 45 minutes.
- After 45 minutes turn the oven down to 160°C (fan)/350°F/gas mark 4 and roast for a further 1 hour.
- Remove from the oven, check that any juices are running clear and allow to rest for at least 10 minutes before carving.
Drying and salting is a key step to ensure you get a crisp crackling. Ensuring your meat is at room temperature before roasting helps to make sure your meat cooks evenly.
General guide to pork loin joint cooking times – this is a guide only and for best results use a meat thermometer.
45 minutes at 220°C (fan)/475°F/gas mark 9 then 20 minutes per 500g at 160°C (fan)/350°F/gas mark 4.
Why Not Try?
Add fresh peach halves and quarters to the roasting dish with 30 minutes remaining cook time, these will cook in the juices and make a lovely easy accompaniment to your roast pork. Scatter the peaches with fresh thyme leaves before serving.
Love your Leftovers – try this recipe for Pork with Potato & Apple Cakes
If you are going to store leftover roast, cool it as quickly as possible (ideally within 90 minutes) cover it and place into the fridge. Always use your leftovers within two days of storage. Ensure you cook any leftovers recipe until it’s steaming hot throughout and importantly, never reheat leftovers more than once.
The optimum time and temperature varies by individual ovens – these are guidelines only. Please ensure all cooked recipes are served piping hot. Keep raw meat separate from cooked food. Use separate kitchen utensils and surfaces for raw and cooked foods, or wash thoroughly in between use. Wash hands after handling raw meat.
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