A Memorable Pork Recipe from Irene T. Caves Beach NSW

A Pork Loin is a good choice of cut because it has a thick skin. First, wash it then deeply score all over, nearly to the flesh.

Sprinkle lots of salt over the whole piece then leave to dry out in the fridge overnight.

Baking time would be a minimum of 2 hours in total. Plan to start cooking about three hours before your meal is to be served. The extra hour is just in case. I often have to juggle other dishes in the oven to complete the meal. The pork can be put aside after it is done, if for example, the potatoes may require a blast of high heat again, for finishing.

To start the oven needs pre heating to 220c on a fan forced grill setting The heat comes from above on the fan forced grill setting.

Place the pork loin in a large glass or ceramic baking dish in the lower half of the oven. The heat comining from above will crackle the skin in about an hour. My old oven is a bit uneaven so I rotate the dish a couple of times. Keep a close eye on the crackling process.

When it's brown, noisy when tapped with a knife but not burnt, turn down the oven to 150c and make sure it's now fan forced with the centre back and bottom elements working. No more crackling occurs but the fat will continue to render out at this low temperature.

This fat can be collected, washed, and later used for frying. It's good for hight temperature cooking. Enjoy. Hope you have success with my recipe. Irene.