HOW TO GET PER­FECT CRACK­LING

Homes+ (Australia) - - EASY FOOD -

SCORE THE SKIN

Place pork skin side up on a work sur­face. Pat skin dry with pa­per towel. Use a sharp knife to score the skin at 5cm in­ter­vals, tak­ing care not to cut through to the flesh.

BRUSH WITH OIL

Brush the skin all over with olive oil be­fore trans­fer­ring to the oven to roast.

ROLL & RUB

If you are stuff­ing the pork, roll into a log and se­cure with kitchen string. Place on a rack in a roast­ing pan. Rub skin well with salt, mas­sag­ing into the in­ci­sions.

REST, CARVE & SERVE

Trans­fer the cooked pork to a plat­ter to rest. Do not cover with foil, as the trapped steam can soften the crack­ling. Carve pork and serve while hot.

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