Want to achieve perfect golden and crunchy pork crackling? Try this Curtis Stone recipe served with pickled onion and cider jus for a finishing touch.
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Position a rack in centre of oven and preheat to 150°C (130°C fan-forced). Use a sharp knife to score rind and fat of pork (do not cut through the meat). Season generously with salt.
Increase oven temperature to 250°C (230°C fan-forced). Roast pork for a further 30 mins or until rind is crisp and crackling, and the internal temperature is 60°C. Transfer pork to a carving board and set aside for 15 mins to rest.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.