Saturday, October 2, 2010

Roast Pork II

Inspired by Justin North in MasterChef celebrity chef challenge... for the perfect crackling of the skin, salt and dry out the skin first in the refrigerator, then brown it in the frying pan before roasting -  where it differs from my previous  roast pork recipe.



750g pork cutlet, cut into 2 pieces
1 tbsp sea salt
1 tbsp oil

zest of 1 lemon
1 tbsp lemon juice
1/2 tbsp garlic powder
2 tsp chopped rosemary
2 tsp chopped parsley
dash of pepper
1 tbsp light soy sauce

  • Using a sharp knife, score pork skin, at 1cm intervals.  
  • Rub sea salt onto the skin and incisions.  
  • Combine the marinade.  Rub marinade onto the sides of the pork.  Place the pork with the skin-side up into the marinade.  Then refrigerate, uncovered, for at least 3 hours to dry out the skin.  
  • Remove pork from refrigerator, and wipe off salt with paper towel and pat dry.  Leave pork aside for 10 minutes to reach room temperature.
  • Preheat oven at 190 degrees C.
  • Heat oil in a frying pan over medium heat.  
  • Place the pork to the pan, with skin-side down.  Fry for 1 minute.  
  • Reduce heat to low and fry for a further 10 minutes or until the skin is light golden and crisp.
  • Transfer pork onto a wire rack over a roasting pan and roast for about 45 minutes or until pork is cooked through.
  • Remove pork from the oven.  Cover with foil and rest for 10 minutes before slicing the pork along the score marks.

Note:  I find that it is easier to score the skin of the pork after drying out for about an hour in the fridge, uncovered.


  1. Looks awesome! Can u advise whether crackling is totally crisp n crunchy?

  2. Yes, totally crisp and crunchy.

    You might also want to refer to the other recipe - Roast Pork which was posted earlier which I much preferred.


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