This week I sadly had to neglect the blog just a little bit because I’ve been super busy with a short but sweet trip down to Tassie. I had a few jobs lined up so whilst I had some time in between a few jobs in Melbourne, I decided to pop down for a very quick unplanned 5 days. Whilst down I photographed the world famous Drunken Admiral Restaurant to update some of their pamphlets etc. I had planned to get a nice sunset shot on Thursday and with the sun shining and not a cloud in the sky in the morning, it looked like things were going to plan but in true Tassie weather style by lunch time it had completely gone pear shape and was pouring with rain. But…I had faith in Hobart’s weather and decided to get up early for sunrise the next day and once again it was beautiful again!
Now….onto the cooking… Roast Pork! This is the first time I’ve ever cooked a roast pork and I was a little worried the famous crackling wouldn’t work out. You always hear about how hard it is to get really good crackling and I’m not sure if it was beginners luck but I found it was pretty straight forward. I followed Jamie Oliver’s tips and cranked up the oven pretty much as hot as it would go to get the skin puffing up. Anyway, fluke or not this really hit the spot. Note – this is a bit ambitious to try on a work night like I did, best for the weekends :)
salt & pepper
any other veg you like with your roast
1. Preheat your oven to the hottest temperature it will go – at least 220°C.
2. Take your pork and place it skin side up. With a sharp knife, score the skin 1 cm apart and try not to cut all the way through to the meat.
3. Get some salt and rub it all over the scored skin. Pull apart the skin if you have to and rub the salt into the scores you’ve just made.
4. Now season the underside of the meat with salt and cracked black pepper and place your pork, skin side up on a large roasting tray.
5. Place the pork in the preheated oven for about half an hour until the skin has started to puff up and is starting to look like yummy crackling!
6. Once the skin has started puffing up, turn the heat down to 180°C and let cook for another hour.
7. When this hour is almost up, start preparing your potatoes for baking. In a saucepan with boiling water add your potatoes and let cook for 5-10 minutes or until the middles are cooked.
8. Take the pork out of the oven and baste with the fat in the bottom of the tray. Place the pork on a chopping board and add your drained potatoes and other veg and coat them all well with the remaining fat. Pop the pork back on top of the veg and place back in the oven. Roast for another hour or so until the veg looks golden brown.
9. Once the meat is fully cooked, take it out of the oven and cover with tin foil and leave to rest before serving.