Crackling good way to cook

Australian butcher Adam Stratton has mastered the art of cooking the perfect pork crackling – and now you can learn too

ADAM Stratton is a master butcher and runs the successful Tender Value Meats chain in Sydney.

He says he has a fool-proof method for making the perfect pork crackling: “After years of trying this and trying that, I have finally nailed it – I’ve come up with an unbeatable technique for cooking the most perfect and mouth-watering crackling.

“The good news is that I’m going to share my secret recipe so that you can serve up a memorable and delicious Christmas roast too.

“You can’t go wrong if you follow these simple steps.

“The pork will be moist and juicy on the inside and the crackling will be salty, crunchy and delicious on the outside.” STEP 1: Place your roast in the sink with its skin side up and pour boiling hot water all over the rind. You will see where the butcher has scored the rind – it will open right up. Balance the pork on something in the sink, like four glasses or four mugs. STEP 2: Towel dry the rind and place uncovered in the fridge for a couple of hours before roasting. Refrigeration will continue to dry out the rind. STEP 3: Pre-heat oven to 240C half an hour before the rind is ready for the oven. Baste the rind in olive oil and a coarse rock salt and place into a baking dish.

STEP 4: Cook in pre-heated oven at the high temperature for approximately 20-30 minutes or until the crackling blisters and goes hard. After that, reduce oven to 180C and continue to cook the roast for 45 minutes per kilogram. For a boneless pork roast he recommends 250g per person.

STEP 5: Remember to rest your pork roast for at least 10-20 minutes after cooking. STEP 6: Rip in.

Adam also recommends the use of a meat thermometer to check the temperature of the pork roast periodically.