Crispy Pork Roast

We have the most perfect pork collar and pork belly roasts for your Christmas feast (or any other day of the year, let's be real), so get your hands on a delicious pork collar, then follow this recipe to get your money's worth of delicious crackling skin and soft, moist pork meat. 

Ingredients

• 1.5–2 kg pork collar (boneless shoulder), pork belly, or pork rack 
• Boiling water 
• 3 tablespoons of salt 
• 2–3 tablespoons olive oil 
• 1–2 tablespoons vinegar or juice of 1 lemon
  
  Method

1. Make parallel slashes in your pork roast about 1 cm apart, cutting just through the skin without piercing the meat.
2. Pour boiling water over the pork skin to tighten it and expose the slits. Pat the skin completely dry with kitchen paper. Massage a generous amount of salt into the skin and into the slits. Ensure the salt is rubbed in thoroughly to avoid chewy crackling. Place the pork uncovered in the fridge overnight to dry out the skin further.
3. Remove the pork from the fridge and brush off excess salt. Pat the skin dry again with kitchen paper. Rub olive oil and vinegar (or lemon juice) into the skin to help transfer heat during cooking.
4. Preheat the oven to 220°C. Place the pork in the oven and roast for 20 minutes until the skin starts sizzling and puffing up. Reduce the oven temperature to 180°C and roast for an additional 45 minutes per kilogram of pork. For example, our 2kg pork collars will require an additional 1 hour and 30 minutes. 
5. Insert a thermometer into the thickest part of the meat. The internal temperature should read 70°C, and the juices should run clear. If the juices are milky, continue roasting and check periodically. Remove the pork from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute, ensuring tender meat.

HACK If the crackling isn’t crispy, gently remove the skin from the meat and place it skin-side up on foil. Grill or roast it at 220°C until puffed and golden. Watch carefully to avoid burning.