Happy Mothers Day! If youre cooking your mum a pork roast remember the secrets to the perfect crackle and tender meat: Loin roast: sea salt the skin & cook on 220 degrees until the crackle is done. Switch off oven with the door slightly open to rest the meat. The residual heat will cook the meat. Shoulder & belly roasts: sea salt the skin and cook at 100 degrees for 6 to 4 hours respectively. Turn up the heat to flat out until the crackle is done. Rest for at least 30 minutes & keep the juices to pour over the meat before eating. Enjoy :-)
Posted on: Sun, 11 May 2014 01:30:19 +0000
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