While out picking up a few things from the shops today, I saw a huge piece of rolled shoulder of pork on sale from $30 to $14 and I grabbed it. I love roast pork and have eaten it all my life. It’s also my husband’s favourite meal so that was dinner tonight. It’s his birthday on the 9th of May so I cut the piece of pork in two and had half tonight and will save the other half until next weekend.
I don’t think I’ve ever not had crispy crackling so I thought I’d share my easy, fail safe way to get that crackling crispy.
Ensure that cuts are made into the rind of the pork. Rub with olive oil and then sprinkle generously with salt. Place in a preheated 230 degree C oven for 30 mins. Reduce heat to 180 degree C for remaining cooking time. I usually allow an hour per kilo and then add an extra half an hour, only if it needs it.
The results speak for themselves. We’re just lucky our kids haven’t cottoned on to how good crackling is yet and my husband and I enjoy it all for ourselves. Not very good for the waistline and probably a good reason why I haven’t got a gall bladder anymore but hey, have you ever tasted anything nicer? We love it!
Stay tuned for my “Best Ever Roast Potatoes“.
