Curtis Stone’s pork roast with Greek-style honey-mustard sauce

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pork with Crispy crackling oh yes I'm

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going to show you all the secrets and

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tricks to get in that crispy crackling

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just perfect no matter what the occasion

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roast pork with crackling it's on my

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menu the first thing you need to know is

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that you've got to remove that packaging

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and let it dry out overnight in the

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fridge the next thing we do is we score

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that pork if you don't have a really

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nice sharp knife here's the secret grab

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a box cutter this allows you just to

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have the blade out as far as you want it

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to be out so that way you kind of

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cheating make thin little cuts through

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the skin but you don't want to go too

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deep into the fat the more incisions you

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make the more little strips of crackle

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and the thinner they will be for those

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of you that don't have that brand new

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box cutter you can use a carving knife

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and you just run it all the way around

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grab yourself some coarse salt don't put

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any oil of course the salt is a drawing

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agent right so what it does of course it

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adds seasoning but it also will draw

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moisture we've got a dry roast we've

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salted it we've scored it and then we

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stick it onto a tray I like to elevate

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it off the bottom of the tray so the air

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can circulate so you can use a little

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rack and this is a secret you put it

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into the oven nice and low about an hour

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and a half to 2 hours and then we crank

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the temperature until it gets super

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crispy on the outside go on baby dry

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out mhm our roast has been in for about

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an hour 45 I know what you're thinking

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you're thinking that doesn't look like

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perfect crackling it's not supposed to

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yet we've got it super dry and the

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inside of that pork is fully cooked I'm

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going to go into the thickest part of

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the pork and we're looking for somewhere

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around 50° oh yeah perfect now if you

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don't have that you're just going to

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have to eyeball it right you're looking

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for the skin to look like this not crisp

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and it needs about an hour and a half to

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2 hours to get to that point the next

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step is we Crank That temperature all

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the way up to 250° but before we do it

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pick up your roasting rack and then pour

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off some of that fat go ahead and throw

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it back in 20 to 30 you know sometimes

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there's a smell or a sound that just

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makes you very very happy listen to

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this look at that

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baby that's what you

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want yes check the internal temperature

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so grab that thermometer we're looking

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for about 60 61 perfect perfect perfect

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all right now I know this is going to be

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difficult to do but we're going to let

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it

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rest it is time for this gorgeous pork

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first remove the string it is so crunchy

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and crackly and discard the string

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removing the crackle first and then the

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carving becomes much easier grab a nice

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sharp knife I'm using my carving knife

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and just go under and then it'll kind of

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lift up like this big crispy fantastic

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shell you can lift that crackle up you

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can just chop it up into big old pieces

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like I am I just wanted to let you know

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how crunchy it

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is pile up that crackling grab your

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roasting Fork secure that beautiful

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roast pork I think when it's sliced nice

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and thin is absolutely perfect it's

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cooked all the way through but it's

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still nice and juicy it's not dry take

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it straight to your platter now one of

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the reasons not to slice the whole thing

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is it's great as a leftover and this way

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it stays really nice and juicy and then

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of course when you want some you just

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cut it up maybe you do a pork fried rice

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maybe you try some into an omelet or a

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salad there's so many ways to use it in

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fact if you want to go to coles.com.au