1 piece of loin pork with crackling (the fat around the pork see picture) approx 1.35kg (3lb) 15ml (1 tbsp) olive oil 15ml (1 tbsp) salt 30g (2 tbsp) flour 300ml (1/2pt) dry cider or apple juice salt and freshly ground black pepper.
Preheat oven to 200c (400f Gas 6).
Note from Jayne: If you buy your meat from a butcher then ask him to score the pork crackling for you. How well the crackling is scored will greatly affect its crispiness. Do not baste during the cooking period.
A loin of pork is used in this recipe since the meat is tender and it usually makes good crackling. It can be roasted on or off the bone. Ask the butcher to chop the loin before you cook it, if it is on the bone. Most pork joints in supermarkets are ready- prepared. Pork must always be well cooked and NEVER serves rare.
Thank you, Alissa
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Last updated October 18, 2004