1 Pork Roast (approx.. 5lbs)
1-2 TBSP Coarse Salt
2-3 Carrots
1 Onion
4-5 Bay leaves
2 cups water or bouillon

Dry the roast with a piece of paper towel to make sure it is completely dry. If the skin has not been scored, do so with a sharp knife. Be careful not to cut all the way into the meat, as this will make the crackling soft and chewy instead of crunchy.

Rub salt into the skin. Make sure, you rub salt into the slits of the skin. Insert 4-5 bay leaves into the roast slits.

Place the roast on a rack (I use my turkey rack) and make sure it is positioned in a slanted way, so the excess fat can run off and into the aluminum foil pan, you are placing under the roast. If necessary, you can prop the roast up with aluminum foil to make it tilt. This will prevent the crackling from sitting and cooking in the excess fat, which would make it soft and chewy.

Place the aluminum foil pan under the roast with carrots, onion and liquid for the sauce.

Now, place the roast in the oven or on the grill at 350F (if using the grill, use indirect heat if possible). When the internal temperature reaches 135F (1-1 ½ hour), increase the heat to 450F and keep a close eye on the roast and crackling, so it does not get burnt. This should take 5-15 mins. BUT keep a close watch! Check that the internal temperature has reached 148F.

When the crackling is done, take out the roast and let it rest for 10 minutes before cutting and serving.

All ovens and grills are different, but it should take 1- 1 ½ hour to reach an internal temperature of 135F. Make sure the finished roast reaches 148F.

Serve with white potatoes, brown (caramelized) potatoes, sauce, red cabbage, cucumber salad etc.


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