The chef of the house reveals her secret for the perfect roast pork with a no-fail & # 39; squat party EVERY time

The chef of the house reveals her secret for the perfect roast pork with a no-fail & # 39; squat party EVERY time

  • Every connoisseur knows the best of eating a roast pig is crackling
  • But not knowing the right technique can lead to dried meat with a tough skin
  • But a home cook has her & # 39; no fail method & # 39; secretly shared with the perfect pork roast

Cindy Tran for Daily Mail Australia

Every connoisseur knows the best of eating a roast pig is crackling.

And with so many different recipes in the area, not knowing the right cooking technique could lead to dried meat with a tough skin.

But an Australian home cook has shared her secret with the perfect juicy roast pork with a no-fail & # 39; crunchy crackling.

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An Australian mother has shared her secret with the perfect juicy roast pork with a & # 39; no-fail & # 39; crunchy crackling

An Australian mother has shared her secret with the perfect juicy roast pork with a & # 39; no-fail & # 39; crunchy crackling

& # 39; My & # 39; non-failure method в om om to prepare a crispy crackling pork and super-cooked port roast, must be prepared #, she said in a Facebook group.

The mother said she defrosted her meat when it was taken out of the freezer.

& # 39; Once thawed, I place it on a plate unpacked in the fridge for at least 24 hours. As a result, the skin dries out (dehydration helps it to crackle), & # 39; she explained.

When you're ready to cook, the mother said she would pull the pork out of the fridge and leave it at room temperature for at least an hour.

"So my pork cooks evenly & # 39 ;," she said.

& # 39; If it is cold in the middle, it takes longer to cook. & # 39;

With so many different recipes in the neighborhood, not knowing the right cooking technique could lead to dried meat with a tough skin

With so many different recipes in the neighborhood, not knowing the right cooking technique could lead to dried meat with a tough skin

With so many different recipes in the neighborhood, not knowing the right cooking technique could lead to dried meat with a tough skin

Then she would set the oven temperature to the highest heat setting.

& # 39;[Then] I love rubbing the skin with oil (very therapeutic) and then sprinkling some salt and placing it in a roasting tray with a drip tray (so that your pig is off the bottom and does not cook in its own juices), & # 39 ;she said.

Roast at your highest temperature for 20 minutes and then turn that baby 180 degrees and cook for another 20 minutes per 500g of pork.

& # 39; Once your pork is cooked, remove the kibble and put it aside.

Finally put the meat on a plate and put it aside for half an hour to rest.

& # 39; Wrap your roast on foil and cover with a tea towel and let it rest for at least half an hour (this allows the juices to nest and hold your meat juices) & # 39 ;, she said.

& # 39; Serve and enjoy. & # 39;

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