McIvor Farm Roast Pork with Crunchy Crackle
We went straight to the producers of our beyond free range Berkshire pork to find out how they create the perfect crunchy crackle for their roast pork.
GET IT OUT OF THE PACKAGING
Take the pork out of it’s packaging (plastic bag or cryovac bag) then pat down the pork with paper towel to reduce excess surface moisture.
WIPE DOWN WITH WHITE VINEGAR
White vinegar helps dry out the skin. Using paper towel soaked in vinegar and pat down thepork, paying extra attention to the cuts made to the skin.
DRY THE SKIN
Place the pork on a plate in the fridge, uncovered overnight. This will help it dry out furtheras the fridge is an arid environment.
Soak a tea towel in white vinegar and wrap around the pork. Leave for 30 minutes.
RETURN TO ROOM TEMPERATURE
When you pre-heat your oven, remove the pork from the fridge and let it return to roomtemperature. Drizzle a little olive oil and rub with salt
220 C 240C for the first 20-30 minutes
Return the oven to moderate 180C for the remainder (remember 45 minutes per kilogramof meatunless you are slow roasting below 160C)
Once your roast is cookedlet it rest for 15 minutes prior to carving. Observe the juice colourit should be a little pink (not bloody)!
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.