There’s nothing like the satisfying salty crunch of pork crackling … and no kitchen-table sigh as sad as the family who are battling great crackling but dry tough meat or vice versa.
We love our roasts – and salty sour crackling is our icing on the cake!
Scoring the skin with a sharp knife is the first step to success.
We then dry the skin with a paper towel over the top in the fridge overnight.
Before placing in a hot preheated oven rub salt and oil into the dried skin.
We also use lemon juice – squeezing it on before placing in the oven and then basting at intervals through the cooking process.
Start high, finish low – after 30 minutes at a searing temperature drop to around 160 degrees Celsius – or 140 if you have the time to spare.
Finally, we hope you’ve matched the roast with the traditional potatoes, greens and pumpkin. To take it up a notch include roast pear, capsicum and beetroot – all juicy and great offsets to the salty crackle.