Tender Fennel Roast Pork with Ultimate Crackling
Crunchy Pork Crackling Rub
1.8 kg (approx.) Boneless pork shoulder roast, skin on, ideally free range
approx. 1 1/2L of water
How to Cook
We highly recommend you read our blog “How To: Make crackling like a pro” before you begin, for extended tips and tricks.
Start this recipe the day before you cook the roast.
1. Put a full kettle of water on the boil.
2. If your pork is netted, remove netting. Using a very sharp knife or a Stanley knife, score the skin of your meat in thin strips, approx. 1cm wide, all the way along. Cut right through the skin & into the fat layer, roughly 1cm deep.
2. Place the pork in a colander & into your sink. Slowly pour the boiling water over the skin. It should contract the skin between your cuts. Pour the entire kettle’s worth of water onto the skin. Remove from sink & let it stand to dry for a few mins.
3. Rub 3-4 tsp of spice into the scored cuts of the skin, right into the cracks, all the way down the sides & on top of the roast. Avoid leaving too much of the rub on the skin as it will burn. Refrigerate, uncovered, overnight or for at least several hours.
4. Remove the pork from the fridge & let it come to room temp. Preheat your oven to 220°C (fan-forced).
5. Cook for 30 mins, then reduce temp to 180°C & cook for an additional 15 – 20 mins per 500g, depending on the efficiency of your oven. Remove from oven & rest, uncovered, for 15 – 30 mins.