Roast Pork - A Score!

I learned 2 new things when doing this Roast Pork.  To keep the meat moist but still get crunchy crackling I adopted the method I used most recently for Pork Belly – it worked just as well with the roast.

That was good to know but even better was that I discovered by accident how to make scoring the skin for crackling much easier to do.  I don't know about you but I find it very difficult even with a sharp knife and am always worried about cutting myself.

On this occasion I gave up and left it with the couple of scores the butcher had done.  After half an hour I was checking on the roast and by chance had the idea to try to score the skin again – and it was like cutting butter, more or less.  So easy to do – so I scored away and sprinkled on lots of salt to help the crackling crisp up later.  Result!

I roasted the pork on a bed of onion slices with fresh thyme underneath it too.  I then poured some white wine into the roasting dish and seasoned it with salt and pepper.  I cooked the pork in a low over for 1 hour covered in foil.

I suggest that you make sure that the foil doesn't touch the skin or it'll stick – I found this out the hard way!

After the low cook, take the pork out for 15 minutes or so while you crank your oven up to high and then put it back in uncovered to finish cooking and produce crispy crackling – so good to eat – so bad for you!