Roast Pork Joint with cracking crackling!
All Ty Siriol Pork Joints will have the bone in. We believe this really adds to the flavour when cooking. If cooked well, the succulent meat will simply fall off the bone. To achieve great crackling I've listed the following instructions. This is what I follow... think it originated from good ol' Delia with a few tweaks from us, we've done it a few times now ;)
* Pre-heat the oven to gas mark 8, 450°F (230°C).
* Making sure the surface of the skin is very dry, rub in a small amount of olive oil and sprinkle sea salt (optional) we don't most of the time.
* Roast for 25 minutes, then lower the temperature to gas mark 5, 375°F (190°C) allow 35 minutes per lb (450 g).
All our cuts of meat have the weights on the labels, so no need to get the kitchen scales out!
* Don't baste the pork, the crackling won't crisp if you do!
* Allow to relax in a warm place for 20 minutes before carving (that's the pork not you and try your hardest not to pick at the meat while you are waiting!)
We think you can't beat this roast as a Sunday lunch!
www.tysiriolpork.co.uk
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