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

Central and North Burnett Times - - TASTE -

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. For more ex­pert ad­vice, go to­

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