Ingredients
Parsley sauce
Method
1.Preheat oven to 240°C. Prepare an oven tray with baking paper or place a rack inside an oven tray. Set tray/rack in the middle of the oven. Score lines across the pork rind (skin) with a sharp knife, at 5mm intervals; make them deep but don’t cut into the meat. Dry the rind with paper towels, then rub the rind with the halved lemon and season with the sea salt.
2.Place pork, rind-side up, on rack and roast, uncovered, until the rind is blistered (about 25 minutes). Reduce oven to 160°C and continue to roast for 1½ hours until meat is very tender. Remove from oven and rest for at least 10 minutes before slicing into 8 thin pieces.
3.Towards the end of the pork’s cooking time, place potatoes in a pot, cover with cold, salted water and bring to boil. Cook for 20 minutes or until tender.
4.To make the parsley sauce, melt the butter in a pot over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk then simmer, stirring continuously, for 3-4 minutes or until the sauce has thickened. Add the parsley, cream or milk, and nutmeg and season to taste with salt and pepper.
5.Serve pork with potatoes, pickled veges/sauerkraut and steamed/roasted vegetables. Drizzle with parsley sauce.
Tip for very crispy crackling: – At least 8 hours before cooking (ideally the night before), dry pork rind well with paper towels. Score rind with a sharp knife at 5mm intervals (stop before you get to meat). Sprinkle with 1 tsp sea salt and place uncovered in fridge. After 2 hours, wipe off any liquid the salt has drawn to the surface. Replace with a fresh sprinkling of salt and return to fridge. Repeat 1-2 more times. Remove from fridge 1 hour before cooking to bring pork up to room temperature.
Note
