9 Comments to 'Roast Pork and Crackling'
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For our last day before some healthy eating begins, we decided on roast pork. Kerri poured boiling water over the skin before roasting it and then rubbed it liberally with salt, resulting in sublimely crisp crackling that didn’t even need to go back into the oven after the pork was done.
The meat itself was tasty and succulent. We took it out of the oven shortly before our meat thermometer got to the pork setting, because we wanted to make sure it didn’t dry out. It worked well; it was cooked all the way through but not at all dry. We roasted potatoes in a mixture of goose fat and vegetable oil, which we have tried before with varying levels of success, but this time they worked really well. We also had gravy, stuffing (a simple but very tasty one with breadcrumbs, onion, sage and seasoning), brussels sprouts and kale.
All in all, a very successful dinner!