Roast Pork with Salted Crackle
Nothing beats traditional roast pork - except for a roast pork served with crunchy, mouth-watering salted pork crackle!
How to Cook
- Preheat oven to 220°C.
- Score the pork rind on 0.5 - 1 cm intervals.
- Brush with olive oil and then rub skin with 3 teaspoons of freshly ground Gregg's Natural Sea Salt ensuring that salt gets into the fat between the scored skin.
- Place pork on a rack in a baking dish and bake for 20 minutes. Reduce heat to 190°C and bake for approximately 80 minutes (allow 20 minutes per 500g).
- Raise temperature back to 220°C and cook for a further 15 - 20 minutes. Remove from oven and let pork rest for 10 minutes before serving.
2 kg pork leg roast or forequarter
1 tsp olive oil
4 tsp Gregg's Natural Sea Salt, freshly ground, to taste