Pork Roast with Crackling

Name: Pork Roast with Crackling
Total time: 240 min
Ingredients: 4 lb Pork, boneless; 2 tsp Garlic powder; ¼ cups Olive oil; 1 tsp Salt

By Cafe Delites · 240 min

Ingredients

Remove all plastic wrap from the pork and place it rind-side up on a tray, uncovered. Refrigerate to dry completely for at least 1 hour, or overnight if time allows.
Take the pork out of the refrigerator 1 to 2 hours before roasting so it comes to room temperature.
Preheat the oven to 460°F (240°C).
Score the rind at 1-inch intervals with a sharp knife. Pat the skin thoroughly dry with paper towels.
Turn the pork skin-side down. Rub the garlic powder and about 1 teaspoon of salt into the meat underneath. Rub the olive oil over the rind and meat, adding more if needed. Season the rind generously with about 1 tablespoon of sea salt.
Transfer to a roasting dish and roast for 50 minutes, or until the rind crackles. Lower the oven to 350°F (180°C) and roast for 1 to 1½ hours, depending on how well done you like it.
Raise the oven to 440°F (230°C) and roast for 10 minutes, until the rind is golden and crackling and the pork is cooked through. The pork is done when the juices run clear when pierced at the thickest part, or when a thermometer reads 160°F (71°C).
Remove from the oven and rest for 15 minutes before carving.

Summarized from Cafe Delites's video. Watch it for the details.

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.