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To help you cook the crispiest crackling, there are three things you need: heat, oil and salt.
Preheat oven to 220°C. Weigh pork to calculate cooking time.
Rub rind with oil and sprinkle with salt. Place pork in an oven dish and roast for 20 minutes or until rind is golden and starts to crisp. Reduce heat to 170-180°C and cook until medium done. Allow about 25-30 minutes per 500 g for remainder of cooking.
Pork is cooked when the juices of the meat run light pink to clear when pierced in the thickest part with a clean fork or skewer. Ideally, use a meat thermometer to check temperature away from the bone. The roast is cooked when internal core temperature is 71-76°C.
Allow pork to rest for 15-20 minutes in a warm place to ensure juices settle and make it easy to carve with a sharp knife. Serve with gravy and apple sauce.
Stud pork with a few garlic cloves before cooking.
Do not baste or cover rind-on pork during cooking as the crackling will loose its crispness.
Cooked pork ICT’s will rise about 3-8°C after cooking and during resting. Avoid overcooking.
Great for Christmas.
Notes: fresh dates may be replaced with plums, figs or dried muscatels to create the perfect Christmas.