G'day friends, I'm kicking off the week with a freaking delicious recipe for a roasted loin of pork... crackling, gravy and all! This technique can be used for a rolled pork, or even a cheek, shoulder, or belly. The most important thing is that you find a good piece of pork from your local butcher, who respects his products and can tell you lots about the meat you are buying. There's no comparison to pre-packaged supermarket meat... why not support your local businesses instead ?
Here I'm in lockdown at my parent's place in Thailand, so we ordered a beautiful piece of pasture raised pork loin from Paleo Robbie (this is not an ad, but a shoutout to people doing honorable things !) The loin had a beautiful deep rosey colour to it, and the fat was the most delicious part! When you cook such a handsome piece of meat, you end up with a dish that is rich and flavoursome. So, I didn't want to hide the pork in anything that was going to be too saucy or overpowering. I wanted to let the produce talk for itself.
Here I lay out my method for a gorgeously golden piece 'o pork roast with moorish crackling. Bon apple tea!
Music composed and played by the talented E.L. Mahon.