Crackled Pork Rack Roast
This roast leaves the meat succulent and tender and it's perfect for crunchy crackling.
INGREDIENTS
- Gamekeepers Victorian Pork Rack Roast (1.5kg)
- Salt
COOKING YOUR GAMEKEEPERS PORK
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Remove from packaging 24hrs before cooking to let the meat air dry in the fridge.
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Take out of the fridge about 2hr before cooking to bring up to room temperature.
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Pat the meat dry and score the skin. Massage a good handful of salt into the skin.
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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.
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The crackling should be golden, blistered and crispy. Allow the roast to rest for a good 10 minutes, then serve with favourite seasonal vegetables.
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