The secret to great pork crackling is allowing the skin to dry out uncovered in the fridge. Begin by scoring the skin, rub with a generous amount of salt and then into the fridge. Twenty four hours is ideal. When it comes to the cooking process hit the pork with a high heat for the first twenty to thirty minutes until the crackling forms. It's then a matter of reducing the heat for the remainder of the cook until the internal temperature of the meat reaches 150f/66c.
The loin in these pictures were cooked in the Weber Kettle. By filling the charcoal baskets and placing on either side of the pork you can create a very hot indirect method of cooking, perfect for crackling.
- 1 rolled pork loin (approximately 1.5kg)
- 1 tbsp kosher salt
- olive oil
- Using a very sharp knife, score the skin at 1cm intervals all the way around the pork taking care not to cut into the flesh. If you don't have a sharp knife ask your butcher to do it for you.
- Dry the skin with paper towel, then rub the salt into the skin making sure you massage a good amount of salt into the cuts.
- Place the pork on a wire rack over a lined baking tray and place in the fridge, uncovered, for 24 hours.
- Preheat your barbecue for indirect cooking* and aim for a heat of 450f/230c. If you are using a charcoal barbecue like a Weber Kettle use a full chimney starter of charcoal and fill both charcoal baskets.
- Wipe off any moisture on the surface of the skin and rub olive oil over the pork and into the slits of the skin.
- Place the pork in the barbecue and after 20 minutes sneak a peak and check that crackling. If it is well formed, turn down the heat to approximately 350f/175c. If the crackling needs longer shut the lid and give it another 5 minutes.
- Cook the loin to 150f/66c. Take it off the heat, cover in foil and allow to rest for at least 15 minutes.
- Slice up your barbecued pork loin and enjoy that crispy crunchy crackling!
We love to serve ours with roast potatoes and a blend of broccoli, cauliflower and baby beets. Another favourite is an asparagus, feta, spinach and nut salad with a honey mustard dressing.
*For a detailed discussion on indirect cooking read Meathead Goldwyn's write up here.
Weber Kettles, Weber Redgum Charcoal and Weber BBQ Briquettes are available in both our stores.
Photos and recipes by Messy Benches. Visit www.messybenches.com