I think that cooking a pork roast comes with a few musts and one of those musts is the fact that you MUST have crackling! I remember as a young lad starting out in the kitchen this was something I always failed at.
I could get the internal temp perfect and the meat nice and tender but on the outside, the crackle was non existent more of a flab.
At times I would crank up the heat and then just end up burning the thing and having a really dry cardboard like meat.
That was until I learned the perfect technique that can turn any amatuer into a chef.
All you need to do is take the pork out let it come to room temp, pat dry all the blood and liquid than boil the kettle. Pour the boiling hot water over the skin slowly around 2 liters and you will see the skin start to shrival up.
Pat dry again and coat with lots of salt as the salt will draw out all that moisture. Line with paper towels and let rest either overnight in the fridge or if its cold enough (not summer) on your bench for 3 to 4 hours.
Add oil I use olive oil add more salt, flip add oil and salt and pepper.
I now use an air fryer and crank it up to 200 Degrees Celsius for 45 minutes than reduce heat to 180 Degrees Celsius for 30 mins per kilo of meat.
You'll never go back once you have tried this method!
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