Roast Pork and Crackling

Posted By Stephen


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!

Jan 11th, 2009

9 Comments to 'Roast Pork and Crackling'

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  1. Helen said,

    That is some fine crackling you have there! What a great ‘last supper’ before the healthy eating begins!

    Helen’s last blog post..Vermicelli Salad with Prawns

  2. Caroline said,

    Hi Kerri – just wanted to tell you that I cooked your ‘Crispy Pork Chops’ tonight, and they were DELICIOUS! That’s one I’ll certainly been doing again soon! Thanks for the inspiration – Caroline x

    Caroline’s last blog post..Bored With Pink

  3. Caroline said,

    Sorry, Kerri, I meant CRUNCHY pork chops, not crispy!!!

    Caroline’s last blog post..Bored With Pink

  4. Stephen said,

    Thanks Helen 🙂 The crackling was thin (after scraping off some of the fat) and very crispy and crunchy all the way round which was good – usually we have some bits that are chewy rather than crunchy.

  5. Wow that crackling looks amazing!

    pigpigscorner’s last blog post..Smoked Salmon Rolls with Spicy Chives Filling

  6. Becky said,

    what a beautiful piece of pork! the crackling looks absolutely delicious, my mouth is watering.

    Becky’s last blog post..Birthday at Bangkok Joe’s

  7. veron said,

    I just saw this pop up on my tastespotting widget. I am drooling here over all that crackly skin!

  8. Kerri said,

    Roast pork is one of my favourite meats, I think the crackling is a big part of the reason why. It’s so good to have something to nibble on while you’re waiting for the meat to rest!

  9. That is a thing of beauty!

    [eatingclub] vancouver || js’s last blog post..Cantonese Braised Beef Brisket, Two Ways

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