How to Make Crunchy Crackling Pork Roast | Cook with Curtis Stone | Coles

Now I have the number one tip you need to

make

the perfect

roast

pork

with chicharrones. We all know that the best part of

roast

pork

is the chicharrón. Let me show you how to do it. Get a sharp knife and take the whole pork leg, which I have here. It doesn't really matter what... the cut is. You could use some shoulder or even a loin. But you have to

make

sure that these scores, and when I say 'scores,' I mean the little incisions that have been made in the skin, go all the way down to the flesh, okay?

So follow that with your knife and make sure you can separate the pieces just like that. Now, don't be afraid to cut them very close to each other because the smaller those pieces are, the more

crunchy

you will have. Alright, then you'll carve it like this. It doesn't take even a minute. Now, it may be done, or it may not. But I like to go back over it and make additional little incisions because the more incisions you make, the crispier the crunch will be. Okay, so... you cut that a lot. The next thing you're going to do is take some salt and rub it...

Rub everything with salt. Now, the reason you do this is, of course, that the salt will add a little flavor, but it will also draw out some of that moisture and make the skin super crispy. So be very generous with that salt. Everything there and then give it a good massage. Okay, it's that simple. And that's it. It is easy. Now, the most important thing when you get crispy roast pork with a beautiful crunch is that it goes into the oven as high as possible. I don't care how hot your oven gets. Turn the volume up to maximum.

You want it at about 275 degrees. Take the pork and stir it around... Make sure you have a little rack there so it's not directly on the tray. Alright, once you've given it a good rub, you stick it on the rack and on the tray and it will go in the oven at the highest possible temperature. So I'm talking 275 degrees for about 30 minutes. Then you lower it and for every 500g that your pork leg or shoulder weighs, it will take between 25 and 30 minutes. So, if your pork leg weighs two kilos, you will need about two hours in the oven.

Added to that is the 30 minutes that it is on high heat. You understand me? 30 minutes on high heat. Lower it for another 25-30 minutes per 500g. It goes to the oven. I tell you what, this smells so good. There's nothing better than roast pork, and if you get the crunch right, it's amazing. Now look at this. It has been in the oven for a couple of hours in total. I've given him a little time to rest. You can see that some of that juice is gone. -And listen to this. -(CRACKING) That's what you want - that beautiful crackle.

I'm going to break a piece. Hahaha! And it should sound like this. (CRUNCH!) Mmm! Are you kidding me? (LAUGHTER) I love it!