Curtis Stone's roast pork with no-fail crackling recipe

Step 1

Position a rack in centre of oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in rind and fat of pork (do not cut through meat). Season the pork generously with salt.

Step 2

Roast pork on a baking tray for 2 - 2 1/2 hours or until an instant-read thermometer inserted into centre of pork reads 50°C. Remove pork from tray and pour off accumulated fat.

Step 3

Increase oven temperature to 250°C (230°C fan-forced). Return pork to tray and roast for 30 mins or until rind is crisp and crackling and the internal temperature is 60°C. Transfer pork to a carving board and set aside for 15 mins to rest.

Step 4

Using a serrated knife, cut pork into 2cm-thick slices. Serve with Apple Jelly Gems.