Uhmmmm. Pork roast. An important part of the Christmas feast. This recipe is for 8 people.
Pork roast 1½ kg - pork loin with crackling
Coarse salt 1½ tbsp
Water ½ liter
In order for the crackling to become crispy, it is important that the crackling is cut all the way through with ½ cm between the cuts - but be careful not to cut the meat beneath, because the juices may seep through, making it harder to get crispy crackling.
Use 1 tbsp of coarse salt per kg of meat and rub it carefully between the cuts in the crackling. Then place the roast on a grill above an oven pan, making sure the crackling is as level as possible. You can use aluminum foil or a piece of potato to put under the roast, to keep it straight.
Pour water into the pan and place the grill with the roast on top. Put the roast in the middle of a cold oven. Turn the oven to 200 degrees celcius or 390 degrees fahrenheit and cook the roast for 1½ hours – cook it longer if it’s a large roast. The meat will be juicy if you use a cooking thermometer. Make sure the tip is in the middle of the roast.
Keep an eye on the core temperature. When that is 55°c or 130°f, check the crackling for crispness. If it’s crispy, keep cooking the roast until the core temperature is 65°c or 150°f. If the crackling is not crispy, turn the oven up to 250-300°c or 480-570°f until the core temperature is 65°c or 150°f. The crackling will only bubble up if the oven temperature is 225-230°c or 435-445°f.
Let the roast rest uncovered for about 20 minutes. Meanwhile the core temperature will go up to 70°c or 160°f. A pork loin is cooked through at that temperature.
About 1½ hours at 200°c or 390°f in a traditional oven.
If the core temperature is 65°c or 150°f and the crackling isn’t crispy, you can remove the crackling from the roast and grill it in the oven. Wrap the roast, so that it keeps warm during.