Free-Range Pork Roast with Gooralie Crackling
Is there anything more satisfying than creating the perfect, crunchy roast pork crackling?
Whether cooking for the family on a Sunday evening or impressing a group of friends for a weekend dinner party – this simple-to-follow recipe never fails to disappoint.
Serve with roast root vegetables in the cooler months and a fresh, summery salad in the cooler months – roast Gooralie Free-Range pork never disappoints.
- Gooralie free-range pork rolled loin
- Brown sugar
1 kg = 1 hr
2kg = 2 hrs
- Pre-heat oven to 180°C degrees (160°C for fan forced).
- Dry pork rind as much as possible with paper towel. Unroll the pork and use a sharp knife to score the rind in straight diagonal lines – cutting through rind and fat, but not into the meat.
- Turn over and season meat with plenty of salt and pepper.
- Roll the pork and restring, adding aluminum foil to each of the ends for protection. Season rind with plenty of salt – be sure to push salt into the scorelines. Sprinkle additional salt on a chopping board and roll the pork on it to maximise seasoning.
- Roast pork on a rack in baking tray for 1 hour per kilogram of pork e.g. 2 hours for a 2kg piece of pork.
- To make the perfect crackling – remove from oven half way through cooking process (refer to legend), drizzle oil over rind, sprinkle a generous amount of brown sugar and some extra salt to cut through the sweet. Leave the oven temperature at 180° and a beautiful caramelisation will occur.
- Rest for 10 minutes, then carve and serve.
Our Gooralie Free-Range Pork tips:
The key to perfect crackling is dry rind – for best results, we recommend to remove packaging and place on a rack uncovered in fridge overnight
When scoring the rind, use a Stanley knife for precise cuts.