by Arnaud Mesureur April 30, 2017 1 min read

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. 

1.

GET IT OUT OF THE PACKAGING

Take the pork out of its packaging (plastic bag or cryovac bag) then pat down the pork with paper towel to reduce excess surface moisture. 

2.

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. 

3.

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. 

or 

Soak a tea towel in white vinegar and wrap around the pork. Leave for 30 minutes. 

4.

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 

5.

HOT OVEN

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)!



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