I have struggled to achieve good crunchy crackling after many pork roasts and reading plenty of tips of best crackling. And on a recent trip to Yonderfield farm I think I cracked it! (pun intended)
As much as most recipes say the key is a hot oven and salting, which I have tried to mixed results, the real key is good pork! and ensuring the rind is very dry. Salting and lining with paper towel overnight is good if you can. So armed with a free range (deboned) pork shoulder from Craig Cook meats in Marrickville and a specially purchased stanley knife to make deep incisions into the rind, I salted and slept the pork over night in the fridge, then it came along for the road trip to Broke.Then, perhaps this was part of the magic, the pork was roasted in a good ol' woodfired stove oven! I added extra seasoning of fennel seed and lemon rind too. It didn't even hit the a seriously high temp, but this little piggy crackled up good...and the flavour of the roast was delicious too..but this was all about the crackling...which stole the show!
