This roast leaves the meat succulent and tender and it's perfect for crunchy crackling.
- Gamekeepers Victorian Pork Rack Roast (1.5kg)
COOKING YOUR GAMEKEEPERS PORK
Remove from packaging 24hrs before cooking to let the meat air dry in the fridge.
Take out of the fridge about 2hr before cooking to bring up to room temperature.
Pat the meat dry and score the skin. Massage a good handful of salt into the skin.
Preheat the oven to 220°C and cook for 15 minutes, then reduce to 160°C and cook for another 30 - 45 minutes or when the core temperature is 63°C.
The crackling should be golden, blistered and crispy. Allow the roast to rest for a good 10 minutes, then serve with favourite seasonal vegetables.