Pork Loin with Crisp Crackling
Homemade pork loin with crisp crackling is a super winter classic, and one of the most important things is to get the crackling. It’s not as difficult as it may sound, you just need a little preparation before the roast goes into the oven.
When you get the roast from the store, usually it is scored, unfortunately not always very well. Fortunately you can change that yourself. If the roast is not scored, you have the opportunity to score it in any pattern you like. I sometimes makes squares or diamonds.
Whether or not the roast is pre-scored, you need to check if it’s done properly. If you do it youself, take a SHARP knife, and cut thru the skin and down into the fat below, but avoid cutting into the meat below. Normally I make the cuts about 5-8mm between, and make them deep enough to be able to get some salt inthere.
Loading ...
