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Australian boneless rolled leg pork after high heat to crisp crackling what celsius temperature and for how long

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Hello, Grace -

I found the following information from the United Kingdom website for Delicious Magazine:

Note: The cooking time is dependent upon the weight of the boneless pork leg. See below.

  • Allow the meat to come to room temperature before you cook it.
  • For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting - this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.
  • Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.
  • Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices. Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist.
  • Always leave meat to rest before carving.
Source: http://www.deliciousmagazine.co.uk/stories/the-best-pork-cuts-for-roasting-plus-tips-on-how-to-do-it/

Posted on Dec 21, 2017

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Posted on Jan 02, 2017

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