After many failed attempts at finding out how to do the perfect roast pork, I think I have finally cracked it ( sorry!)
Tip 1 -Forget about joint loin, get the pork belly
Tip 2 - dry the skin twice, once a quick dry, the second time use salt to draw out the extra moisture
Tip 3 - adjust the oven temperature - rule generally is for the first 30 mins 220C, the last 15 mins 220C, the time in between is the lower 170C. The weight rule to establish that is 40 mins for the every 500g plus 45 mins general cooking time. So for my example of 750g, the total cooking time is 85min plus 22.5( 250g extra ) mins so the total cooking time is 108mins approx. The first 30 mins and the last 15mins at 220C and the time in between is 170C.
Ingredients
750g pork belly with the top crisscross cut skin deep
3 tablespoon of salt
Steps
1. Turn on the oven to 220C
2. Take the pork out and dry the skin with kitchen towel, then add 2.5 tablespoon of salt and rub all over, leave it rest in room temperature for 15 mins to 20 mins, rub into the cut of the pork belly too.
3. When the time is up brush off the salt, include those in the cracks and use paper towel to dry. You would have noticed that there is much moisture that the salt drew out and you are getting rid of more of it.
4. Put the pork on an aluminium tray and put on the top shelf of the oven, 30mins on 220C, then 170C on the low between time, ( work out from the rule of thumb above in key 3)and cranked up the last 15 mins, and you will get the crispest skin ever! enjoy!
