How to make it

  • To get the crackling just right, this is what you need to do:
  • First, prepare a deep roasting pan and add (A) in and spread them out in the pan. Add 1 cup of water and set aside. Score the skin crosswise at about 5mm intervals. Rub items from (B) into the pork loin. Make sure some of the rub gets into the cracks of the skin. Place the pork on a rack and place the rack into the roasting pan. Put them in the oven at a very high temperature, 220 degrees C (420 degrees F) for the first 30 minutes to ‘crackle’ the skin. After that turn the oven down to about 175 degrees C or 350 degree F for the remainder of the cooking time, (about 25 to 30 mins. but keep your meat thermometer handy). Baste with liquid in the pan every 10 mins. Keep an eye on it as you don’t want to burn the skin – if it blackens in patches lay a sheet of aluminum foil, shiny side out, across the top of the roast. When the pork is cooked, (thermometer should read 70C / 158F) remove it from the oven. Use a sharp knife to carefully separate and lift the crackling and return it to the oven on a rack at 175 degree C (350 degree F) for around 15 minutes. While you do this, wrap the pork in foil, shiny side in, and leave it to rest as you would any other roasted meat. While the pork is resting and the crackling is getting its extra ‘crackle’, you can make the gravy.
  • Method to prepare the gravy:
  • Transfer the drippings and cooked vegetables from the roasting pan into the sauce pan. Add milk and bring to boil, add chicken bullion cube and white wine and turn heat to low. Let it simmer for 1 min and add whip cream. Simmer for another 1 min and transfer gravy to gravy boat to serve with the roasted meat and the crackling.

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