WITH ‘CRACKLE’

A weekend pork roast is easy to cook with minimal steps, but to get a perfect, golden crackle makes it worth waiting every minute for. Ask Charlie for the best cut of boneless pork, and the end results will be tender and juicy on the inside, while a mouthwatering crackle cooks on the outside. Charlie can score the rind for you, and once home pat it dry and leave it in the fridge for an hour uncovered, so that the rind can dry out.

How do I get good crackling... you ask?

Firstly, rub the rind with 2 tablespoons of cooking oil and one tablespoon of coarse sea salt, and rub it in really well. Season the underside of the joint also. Then, in a preheated oven, to 230’c (210 for a fan oven) blast it with high heat for 45-50 minutes. The crackle will bubble and crackle up in that time. The heat is then reduced to 180’c – 160 fan, to allow time to cook the meat underneath, allowing 30 mins for every 450g of pork for a medium cooked joint. After that, blast it again on high heat for an additional 10 minutes to get it the same golden colour you see here. Do not baste the joint whilst cooking, and once it is done, rest for a minimum of 15 minutes and ensure the juices run clear.

Potato salad, coleslaw and fresh greens are all delicious accompaniments to this flavoursome perfect pork roast with ‘crackle’!