Roast kurobuta pork

Roast kurobuta pork

Serves 8
Cooking time: More than 1 hour
Course: Main
Cooking method: roast

Roast kurobuta pork
INGREDIENTS

2-3 cloves garlic
1 tablespoon sea salt
2 tablespoons olive oil
1 kurobuta pork scotch roast, 2½-3kg (neck roast)
1 large piece pork skin, for crackling
2-3 teaspoons cooking salt
Roast vegetables and apple sauce, to serve
METHOD

Pork

Preheat oven to 240°C.

Combine garlic, sea salt and olive oil in a mortar and pestle. Pound to a coarse paste.

Rub garlic paste into meat. Re-roll and tie with butcher's string if necessary.

Place seasoned pork on a wire rack in a large roasting tray and place in oven.

Cook for 20-30 minutes at 240°C, until the roast is lightly browned, then reduce temperature to 150°C and cook (1½-2 hours), until internal temperature reaches 72°C/161°F.

Remove from oven and set aside in a warm place to rest for 20 minutes before serving.

Carve pork and serve with roast vegies and crackling (recipe below).

Crackling

Pat the skin dry to remove any excess moisture.

Score the skin nearly all the way through with your favourite blade.

Carefully rub a generous amount of salt into the skin, ensuring full coverage.

Place onto a tray and refrigerate uncovered overnight with the skin side up.

The following day, remove the skin and pat dry, removing any moisture drawn from the skin by the salt. Do not wash.

In a hot pan, place enough oil to just cover the base, then add the skin (skin side down) and cook 6-8 minutes until skin is blistering all over.

Remove the skin from the pan and place on an oven tray. Transfer to a hot oven (approx 180°C)and cook 12-15 minutes skin side down. Do this while resting the roast.

After the skin has finished cooking, set it aside for 5 minutes before portioning.

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