Roast pork loin and crackling

[misterwarby]

Sorry, to answer your question. Light a full chimney & split either side. Lay your roast in the centre over a drip tray..... happy days


Sent from my iPhone using Tapatalk

[aussiebbq74]

Cheers mate
Certainly looks good and tasty there and the crackling yumm.
Agree beer definitely helps bbqing
And that's a top drop to boot!
Must be from 'straya
Thanks again for the run down
Enjoy and cheers



🤙

[misterwarby]

Always happy to help out aussie74bbq.
Every time I cook I learn a bit more.....
Every cook is different, but if you can help a mate on there journey to great things..... #winner



Sent from my iPhone using Tapatalk

[acast285]

Mate

All I can say is you live you learn, you cook, you burn.
What I have learned is, be nice to your butcher. Get to know them.
This pork was a last minute covid induced change of plans.......... no disrespect to COLES...... but,,,    You do get what you paid for.


End result is still tasty


Sent from my iPhone using Tapatalk

Well I tried your method last night and it came out pretty good, but the fat cap didn't quite pop like yours. Did you happen to brush the scored fat cap with any cooking oil to get it crispier?

I also injected mine to keep the inside as moist as possible and that worked perfectly!

Thanks in advance!

[misterwarby]

Mate that sauce looks unreal, how was the flavour? I've never tried injecting....
The result looked pretty dam delicious

Sooo...... Controversial, I know...
I have always been led to understand that to achieve 'bangin crackling' you need to remove as much moisture from the skin as possible.
I've seen plenty of chefs use olive oil, but in my eyes you've just undone all the work you did by drying it out in the fridge.
As always practice makes perfect, & the journey is pretty tasty


Sent from my iPhone using Tapatalk

[acast285]

it was really great actually!

do you wash the salt off of the fat cap before you cook? or just knock off the extra and season on top?

[acast285]

I tried another go at this one and was finally able to get the cracklin to pop! So I thought I would bring this one back alive on my progress.

I tried putting hot water in the bottom of the pan to prolong the cooking to achieve the Cracklin pop and it worked!

I scored and salted the fat cap liberally with kosher salt, injected, and left in the fridge for 24 hours uncovered. Removed from the fridge and used a basting brush to knock off as much kosher salt as I could, flipped over and lathered the underside and ends with a light coating of mustard, seasoned lightly all over.

Cooked at around 450F for about 50 mins until IT was 155F (wife is pregnant and didn't know how accurate my thermo was).

The result was tasty perfectly popped cracklin on top, but next time I think I will skip the additional seasoning on the fat cap, as it was a tad too salty.

[misterwarby]

Great job! Looks delicious, practice does make perfect.....


Sent from my iPhone using Tapatalk

[RRRanger99]

Lookin' tasty!

[acast285]

Thanks guys!