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COOKING TIME: 20 minutes, plus standing
1 x 1 kg (2 lb) joint
boneless pork
1 teaspoon salt

Although pork crackling is tough when roasted in a microwave cooker and therefore should be discarded after cooking, a good skin is desirable because it encloses the juices, producing a more tender meat. Allow 9-10 minutes per 450g (1 lb), turning over halfway through and give a few mirjutes longer standing for larger joints.
1. Slash the skin diagonally at 2 1/2 cm (1 inch) intervals and rubthesalt into the slits.
2.  Put the joint on a rack in a shallow dish fat-side up and cover with a split roaster bag. Cook for 10 minutes.
З.Тигп the joint over and turn the dish round. Cookfor a further 10 minutes or until the internal temperature measures 80°C/175°F. The juices should run clear when the meat is pierced.
4. Transfer the joint to a heated serving dish and tent with foil or an upturned bowl. Leave to stand for 10 minutes before serving with buttered carrots.

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