So you know that I received some delicious pork from Murray Valley Pork the other day, and so I thought that I would give you some tips on making the perfect roast pork for Christmas. I’m dreaming of a great roast pork crackling, and if you are too, you have found the right post!
Murray Valley Pork have completed most of the hard work for you when it comes to creating the perfect roast with crackling perfection!
They have scored the pork to maximize crackling and pumped that piece of pork with some delicious brine that will keep the meat nice and moist whilst baking.
All you need to do is take the pork out of its wrapper and place it uncovered in the fridge for 8 hours to help dry out the skin. Then add a little crushed sea salt to the skin prior to baking.
I like to pimp up my pork crackling with some fennel seeds and chilli flakes which gives the crackling that little ‘something, something’ for Christmas! I don’t know what it is but pork and fennel are an amazing Christmas combo – and if you can find some traditional Italian friends, see if they are making the fennel biscuits (beucase they are delicious and you’ll like to eat some for dessert).
CHRISTMAS PORK
Murray Valley Pork rolled loin of pork
2 tablespoons sea salt flakes
1 tablespoon fennel seeds
1 teaspoon chilli flakes
Preheat your oven to 220 degrees Celsius. Sprinkle the sea salt, fennel seeds and chilli flakes onto the skin. Place the pork onto a rack in a large baking dish and roast for 30 minutes.
Reduce the heat to 180 degrees and roast the pork for the remaining time suggested per kilo.
For the last 15 minutes return the heat to 220 degrees and turn on the grill setting of your oven. This will give the crackling that last hit to make it extra crispy!
Allow the pork to rest for 15 – 20 minutes before carving.
