Categories: Clean Eating
Ingredients
- Pork roast with a good coverage
- of fat and rind (approximately 2 kg)
- Salt
- 3 tbsp coconut oil
Directions
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Preheat oven to 210°C.
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Bring pork to room temperature.
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If the rind hasn’t been scored, score it
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with a sharp knife. My butcher always
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does this for me, which is the easiest
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way to do it.
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Place the meat into a large baking
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dish and pat dry with a paper towel.
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Removing all moisture will help the
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skin crackle.
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Cover the rind with a good layer of
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salt.
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Rub the coconut oil into the rind (with the salt
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Ensure the oven has reached 210°C, and place the roast in the oven.
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After 20 minutes, reduce the heat to 170°C.
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Cook until crackling is golden brown, and the meat is cooked,
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but still slightly pink in the middle (approximately 2 hours).