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Roast Pork with Crackling Cooking roast pork on your Weber Q is easy. Follow these simple steps and you will be eating the best roast pork you have ever tasted. The following cooking times and steps based on a 1.5kg roll roast pork. As always with roast pork, ensure that you leave the pork out of the refrigerator for at least 2 hours prior to cooking; this will allow the meat to come to room temperature. One of the most important parts is ensuring the crackling is crunchy but soft at the same time. Using a sharp knife, score top of the rind. Firstly cut vertically down the rind and then horizontally across, remembering to cut through all the way down to the fat. This ensures that juices from the fat rise back onto the rind. Now spray or baste the entire outside of the rind with lots of oil, then use at least a handful of salt and rub it all over the rind, top and bottom. Allow to sit for at least 30 minutes before starting cooking. Use a Weber roasting trivet and convection tray. Start up the Weber Q on high, close the lid and let it pre-heat for around 20 minutes. This is vital. Do not shorten this period as it needs to have a good pre-heat for pork. Place the pork on the trivet, close the lid. Do not open the lid during this time. At the end of 30 minutes, lift the lid and you will see that your crackling is now perfect. Close the lid. Reduce your Weber Q setting to roasting and set timer for 1 Hour 5 minutes – do not open cover during this period. At the end of the time, open the lid and you will see the most unbelievable piece of roast pork sitting in front of you. Now: it is extremely important at this point that you let the roast pork remain and rest inside the Weber with the lid closed for approximately 20 minutes. This allows for all the juices to flow through the pork. After around 20 minutes you can now cut and prepare for serving. The team at Gatmans Mowers & More recommend the use of the Weber digital meat thermometer for perfect results every time. Regards Helen Wreaks Gatmans Mowers & More, Silverdale
Do you have a recipe you’d like to share with Millwater? Email your recipe to sarah@themillwatermag.co.nz
