Ensuring your meat is at room temperature before roasting helps to make sure your meat cooks evenly. ![]() Remove from the oven, check that any juices are running clear and allow to rest for at least 10 minutes before carving.ĭrying and salting is a key step to ensure you get a crisp crackling.After 45 minutes turn the oven down to 160☌ (fan)/350☏/gas mark 4 and roast for a further 1 hour.Place the pork in the pre-heated oven and roast for 45 minutes.Rub in the remaining ½ tablespoon of salt. After 30 minutes pat the skin again with kitchen roll to dry.Pre-heat the oven to 220☌ (fan)/475☏/gas mark 9.Cover and leave at room temperature for 30 minutes. Rub 1 tablespoon of sea salt into the skin. ![]() Pat the skin with kitchen roll and ensure it is completely dry.
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