Crackling Roast Pork

Serves 6

Prep 10 mins

Cook 90 mins

1.25kg Boneless Pork Loin Roast 1 tbs lemon juice 1 tbs McKenzie's Salt

Step 1

Pre-heat oven to 220ºC fan forced. Remove pork from fridge one hour before cooking to allow the meat to come to room temperature.

Step 2

Dry thoroughly with paper towel to remove as much moisture as possible from the skin. With a sharp knife score the skin half-way through the fat layer in a crisscross pattern. Rub the skin with lemon juice. Crack and rub salt all over the skin to ensure even coverage.

Step 3

Place pork on a wire rack in a roasting pan and into hot oven (220ºC) for 20-30 minutes to start developing the crackling. Then reduce the oven temperature to 180ºC and continue to cook the pork for another 45-50 minutes. Remove pork from oven and allow to rest for 10 minutes before carving.

Remove pork from the fridge at least an hour before cooking so that your meat starts cooking from room temperature
Dry the whole pork loin thoroughly with paper towel, including the skin on top.
To get a good crackling, score the skin half way through the fat but not all the way through to the meat with a very sharp knife.
Right before roasting, rub pork skin with lemon juice before grinding salt all over it for perfect crackling.
Avoid covering the pork during the resting time, this will make the crackling soggy.
Serve with golden roast potatoes, apple sauce and gravy.