Hudson has 34 years experience in the Newcastle area and has come to help with some easy recipes for home. These recipes are designed for every day cooking at home so anyone can do them with what you have in your cupboard. Our butchers have tried these recipes and love how simple they are to put together.

‍

METHOD

Preheat your oven at 220 degrees.

Wipe the pork skin dry with paper towel and rub with a lot of cooking salt (don’t worry the salt only stays on the skin and doesn’t go into the meat. The salt will take the moisture out of the skin to make the crackling).

Place in a deep roasting tray and then in the oven on the bottom shelf. Cook on 220 degrees for 30 minutes and then turn the oven down to 160 degrees for 35 to 40 minutes per kilogram.

If you have a meat probe cook pork to 65 degrees inside. If you don’t have a probe stab pork with a carving fork, leave in for 5 seconds, pull out and touch it on your wrist quickly. It should feel a bit hotter than the hot water coming out of your kitchen tap.

Always rest the meat for a good 30 minutes before you carve.

‍

‍

‍