ROTISSERIE CRACKLING ROAST PORK
THE INGREDIENTS
1 x 1 to 1.5kg rack of pork
2 teaspoons Olive oil
2 teaspoons Sea Salt
INSTRUCTIONS
There is nothing quite like a roast pork with crunchy, golden crackling! Two tips: before you start cooking ensure your barbecue is clean and the pork skin is dry.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) with a rotisserie. Follow your rotisserie’s user guide for specific set up instructions.
2. Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
3. Slide one rotisserie fork onto the rotisserie rod, with the tines facing inwards. Slide the pork onto the rotisserie rod, as close to the centre of the rod as possible and gently push the pork onto the fork tines until they are deep inside. Add the other fork onto the rod, with the tines facing inward, push the fork firmly into the pork. Centre the pork on the rod and tighten the forks.
4. Once the barbecue has preheated, set the rotisserie rod in place. Turn on the rotisserie motor and ensure it is smoothly rotating. Roast the pork over indirect medium heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
5. Cook the roast until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
6. Once the pork has cooked, leave to rest for 15 minutes before carving.
