Straight to the point, two secrets here, one score the rind and fat really well, this will ensure the fat will be released, making a crisper crackling. Two, do not overcook and make sure you rest the pork well wrapped in foil. I always say rest for as long as you cook. Here it's 2 hours, but it will be fine. Just pop back into the oven to warm up again.
- 1.5 kg pork loin, roughly then scored with a Stanley knife at 1cm intervals
- salt and freshly ground black pepper, freshly milled
- Pre-heat the oven to 190C /gas 5.
- Next, rip off about ½ metre of silver foil, and scrunch up into a small bed for the pork to sit on (this is to stop the bottom of the pork frying in its own fat and juices.)
- Season the skin well with salt and pepper
- Pop the pork into the oven.
- After cooking the pork for 1 ½ hour, remove the pork from the oven and check the pork is cooked by inserting a skewer or thin-bladed knife into the thickest part of the meat. The juices will run clear. If not, then pop back ln the oven for a further 30 minutes.
- Next, remove the skin with a long-bladed knife making sure that you keep most of the fat is left on the loin.
- Pop the crispy skin back into the oven on a baking tray, fat side up, to crispen up further. Take care, as the crackling will burn quickly.
- Meanwhile, wrap the pork loosely in silver foil to let the juices settle, and the meat tenderize.
- Place the tray on the stove, and scrape off all the bits stuck to the bottom.
- Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
- Add hot chicken or pork stock and stir well until thickened, then pour into a jug and keep warm.
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