To cook a pork roast is a bit more challenging than cocking lamb or beef roast. While the lamb and beef is best served medium cooked, and pink inside, the pork roast has to be cooked all the way through, which gives a greater risk for a dry roast.
This is my best recipe for a succulent pork roast with the crispiest crackling.
Serves: 4 – 6
Time: 24 hours
4-5 pounds (2 kg) organic naturally raised pork roast
Water and salt for the brine
1 tablespoon butter
1 tablespoon salt
1 tablespoon pepper
2 tablespoons finely grated fresh ginger
4 cloves of garlic, coarsely chopped
1 red chili, coarsely chopped
2 tablespoons gluten free soy sauce
2 tablespoons gluten free Worchester sauce
2 cups water
Cut the rind into ½ inch squares with a sharp knife, I use a utility knife, careful not to cut into the meat. Find the directions of the meat fiber in the roast, for a more tender feel to the meat we want to cut across these. Cut the rind so it matches with the direction, this will make it much easier to slice when its done.
Make a salt brine with 1 tablespoon salt pr. pint of water (2 tablespoons per liter), and leave the roast for up to 24 hours.
Take the roast out of the fridge one-two hours before cooking to let the roast get room temperature before cooking.
Pat the roast dry with kitchen paper and rub the butter, salt and pepper onto the roast, making sure massage it well into the rind as well.
Preheat the oven to 250° F (120° C). Place a thermometer into the thickest part of the roast. Place the roast in a pan and add water, ginger, garlic, chili, soy sauce and Worchester sauce. Cower the pan with tin foil and cook the roast until the core temperature reaches 150° F (65° C), approximately 1 – 1 ½ hour. Take the roast out of the oven, leaving the pan inside, turn up the heat to 430° F (220° C). Put the roast back in, and baste the crackling. Pay close attention so the cracklings don’t burn. If the crackling is cooking uneven, try to build up the roast with a small ball of tin foil to get the uncooked parts nearer the heat source. When you are happy with the crackling let the roast rest for 20 minutes.
Meanwhile, pour the juices from the pan into a heat tolerant glass mug. When the fat floats to the top, use a small ladle and remove as much as you can. Strain the sauce and keep it warm in a small pot until the roast is cut into slices.
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