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

How to

make

roast

pork

with chicharrones. If you're like me, you won't be able to go past that perfect

roast

pork

with that amazing crunchy crunch. I just love it. Now I'm going to show you everything you need to know, all the tips, all the tricks, so that you too can do it perfectly. Now,

make

sure the rack is in the center of the oven and then preheat it to 150 Celsius, or 130 Celsius if you are using a fan oven. The first thing you want to do is place the pork in a roasting pan or small rimmed tray like this one.

For the crust to crunch (this is the important part) it is essential that it be very, very dry. So get a paper towel and wipe it like this. Everywhere. And then the next important thing is to check the score of the pork. Now, I am referring to those small incisions that have been made in the bark. And you can see that sometimes they will be there and sometimes they won't. All you need to do is get a sharp knife, like this one, or a box cutter. Of course, you need a new or very clean one. And then what you're going to do is make these little incisions.

Now, even if the roast comes pre-scored, you'll probably want to deepen those scores slightly if you want that perfect crunch. Now, the more points you make, the crispier the chicharrón will be. So don't be afraid to cut them very close to each other, like this. The reason I love the box cutter is because it regulates the amount of sheet that actually shows through. And then what you're not going to do is completely cut the meat. So look for nearby parallel lines. Be sure to trim the pork skin and fat. But don't cut deeper because you don't want to cut into the meat.

To check that you are doing the right thing, all you need to do is spread that fat slightly and you will see all the incisions open up. Next, it's a good idea to air dry the pork. All it means is that you will put it back in the refrigerator, uncovered, and let it sit and dry. Spending the night is good. If you can, at least 12 hours. You can also do it for up to 48 hours to get it really nice and dry. Now, remember, the crust needs to be wonderfully dry for it to crisp perfectly. That's really important.

Another essential element for roast pork is salt. Rub the sea salt flakes all over the bark you've scored and into those cuts. This is not just to add flavor. The salt will also draw out some of the moisture and dry out the shell as it

cook

s. That's what will give you that super crispy crunch. So be generous. Rub it all over. Now, if you start roasting the pork on low heat, the rind will dry out even more while the meat stays juicy and tender. Put the pork in the oven and roast for 2 to 2.5 hours. The best way to check for "doneness" is with an instant-read thermometer.

So what you do is take this baby and stick it right in the thickest part of the roast. And it should read 50 degrees Celsius. Perfect! Once you've removed the pork, turn the oven on to 250 degrees. You need it to be very hot so that the crust puffs up and crackles. You will see quite a bit of fat coming off the pork as it roasts. So what I'm going to do is pick it up and just pour it out. This will simply prevent it from splattering while

cook

ing at that intense temperature. OK. Now that the oven has returned to 250, you can leave it in for another 30 minutes and you will get that beautiful crispy skin that we love so much.

It'll be ready when that beautiful crunchy crunch... -And listen to it. -(SCRAPING CRUNKS) Oh, yes! You hear that beautiful crunchy crunch. And the indoor temperature, of course, should be 60 degrees. Perfect. (LAUGHTER) That's it! How good does that look? And it also smells incredible. The only thing left to do is transfer it here to a nice big cutting board. And then you're going to let it rest for about 15 minutes before carving it. It's important to let the meat rest after grilling to keep it succulent and juicy. Next, grab a serrated carving knife and then you'll cut that beautiful crispy crunch.

Hmm! Perfectly juicy and succulent. And delicious crispy pork rinds. Now, before you serve this to your guests, of course, guess what: you deserve something. So make sure you know it's nice and crispy before you hand it out to your guests. -(CREAK!) -Oh! For the full recipe, see the description below. For any of my other favorite recipes, click here. To help you master more cooking techniques, head over to our Masterclass playlist.