About this recipe:Whenever I roast a pork loin, this is the technique I use to make pork crackling while the pork is resting. The key is to score the thick layer of fat on top, then slice it off in one piece, then set it back on top of the pork loin while it's cooking. While the pork rests, if you need to crisp the skin even more - crank up the oven and cook for a further 10 minutes or until it's crispy.
Preheat the oven to 180 degrees C /gas mark 4. Note that this is a plain pork loin roast - you can cook root vegetables alongside but I haven't included them in the recipe.
Score the thick layer of fat on top of the loin. Then using a sharp knife, slice off the layer of fat for easy removal later OR you could ask your butcher to do this for you, if you prefer.
Place the loin in a roasting pan, cover with the layer of fat and cook in the centre of the oven for 1 1/2 hours, basting the pork frequently with the pan juices to keep it moist. Transfer the meat from the roasting pan to a heated serving plate and keep hot.
Place the pork skin back in the oven and cook for a further 10 minutes, checking every few minutes.
You can make a nice gravy with the pan juices, some redcurrant jelly, stock and a tablespoon of flour to thicken.
It took me ages to get crackling right but I finally worked out that it has a lot to do with moisture in the skin. I have posted an article on http://www.wowbbq.co.uk/Articles/The-Perfect-Pork-Joint-On-A-Weber-BBQ.html here which may help: Although it is on a weber bbq it can be applied to a convection oven as well. Hope it helps. Bring back the Crackling! - 20 Apr 2012