The popular choice for roast pork, it's at its juiciest and most flavourful cut, and cooked right, offers the most incredible crackling for your crunching enjoyment.Inspiration: Pat the meat dry and score the skin. Massage a good handful of salt into the skin, and bring it up to room temperature (about 1 hr prior to cooking). Preheat the oven to 220'C and cook for 15 mins, then reduce to 160'C and cook for the remaining 30 mins or when the core temperature reaches 63'C on a meat thermometer. The crackling should be golden, blistered, and crispy. Allow the roast to rest for a good 10 mins, then serve. Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia See our recipe for a tender and succulent pork roast with crunchy crackling.
