If you browse the internet for Roast Loin of Pork there has been a lot of different methods posted and researched to produce the ultimate roast pork loin and of course the crispy crackling. Some of it makes very interesting reading-methods suggested include blow torches and hot air guns!
It is easier than it seems and if you follow this example you should have perfectly roasted pork and crackling.
Start with the Outdoor Reared Pork Loin. The pork has a good level of fat and is very well scoured by the butchers which are an essential part of making good crackling. As a guide cooking times are 30 minutes per lb plus 30 minutes. So for our 1.5kg Pork Loin(3.3lbs) total of around 2hrs
Remove the outer packaging, sprinkle a teaspoon of good sea salt and place in the lowest part of the refrigerator for a couple of hours.No need to cover – keep it away from the other contents of the fridge.
Place the joint into the preheated oven at 180ºC/Gas 4/5 /350°F- no need to cover.
Cook for approximately 30 minutes then reduce the heat to around 150°C. Continue to cook until the joint is golden all over and when a fork is inserted the juices run clear. Cooking time is around 1hr 50 minutes to this step.
Next step is to turn the oven back up to 180ºC. Carefully spoon a couple of tablespoons of the fat from the pan over the joint and keep watch to ensure it the crackling doesn’t start to burn. This should be no longer than 8/10 minutes-total time of 2hrs.
Now you will have perfectly roasted pork and amazing crackling!
Rest the joint and serve.