Instructions
I spend an almost unhealthy amount of my time in supermarkets and food shops. Given the amount of recipe testing I do, shopping is just part of my job, but each day seems to involve up to two hours of browsing the aisles of various providores while mustering a groaning trolley.
These daily adventures are punctuated by all kinds of conversations. Some people just want to know what it’s really like to work in TV. Yes, Jo Griggs really is that nice. That’s right, Sandilands really is a bit of a prat. And it’s true, that’s Grant Denyer’s full size!
But most people have food questions, not surprisingly. Like the lovely young surfer girl who was getting ready to cook the first dinner for her boyfriend’s parents. I hope the butterflied lamb leg turned out well. Or the primary school twins who wanted to make banana cupcakes while they played Masterchef. Love the enthusiasm, but wrong show boys!!!
But the most common questions I ever get asked are ‘how do you cook a perfect steak?’, ‘how do you make a simple chocolate cake?’, and ‘how do you make perfect pork crackling?’.
In fact crackling is very easy, but there are seven rules.
1. You need to choose the right cut. Only leg, loin or belly will really crackle well.
2. Score the skin, all the way through the fat. This allows the fat to melt so crackling can form.
3. Blanch the skin with at least 5L of boiling water. This shrinks the skin back, exposing more of the fat.
4. Dry the meat really well. This is crucial. After patting dry with paper towel I use a hairdryer to finish the job.
5. Tie the meat tightly with butchers string. This locks in more moisture and ensures the skin can all be exposed. Brush with oil and season lightly.
6. Lay the meat on a wire rack over a shallow roasting tray and bake for 45 minutes per kilo at 140°C.
7. Take the meat out of the oven, turn the heat to 230°C, then when it’s hot put the meat back in for 15 minutes per kilo.
After the first bake you’ll think nothing has happened, and you’ll probably curse me loudly. But when you put it back it, it’s like watching a popcorn machine at work. The skin erupts into a perfect crisp layer of crunchy crackling.
So there’s the answer to perfect pork. But hey, feel free to come up and have a chat. It makes the shopping much more enjoyable!
Traditional pork roast