Made with no-fail crackling, this roast pork is as easy as it is delicious. Try out this simple roast, it's a great one to keep up your sleeve.
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Increase oven temperature to 250°C (230°C fan-forced). Return pork to the tray and roast for 30 mins or until the 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.
While the pork is resting, use a fork to scrape the top 1.5cm surface of the jelly lengthways, then crossways, forming little square-shaped pieces.
Using a serrated knife, cut the pork into 2cm-thick slices. Spoon apple jelly gems over the pork, allowing the heat to melt the jelly.
How do I get really crispy crackling? Sit the pork on a wire rack in the fridge overnight or for a couple of days before cooking – it’s got to be really dry to get perfect crackling.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.