How delectable does this rack of pork look? Let this beauty be the pièce de résistance of your festive feast. Credits: Crush
Using a craft knife or a very sharp kitchen knife, score the pork skin in straight lines 1 cm apart intervals.
Ensure that you cut all the way through the skin but not into the meat layer.
Pat the skin dry with a piece of kitchen towel and then pop the roast into the fridge, uncovered, overnight to dry out the skin – this will ensure you have the crispiest of crackling.
Put the potatoes into a large pot of salted water over high heat.
Parboil the potatoes until the exterior is soft but they are still firm.
Drain the potatoes and allow to cool until you can handle them.
Using a fork, score the potatoes all over to rough up the exterior surface.
The rough surface will ensure that the potatoes get super crisp in the oven.
Pour enough oil into a roasting pan so that there is a 1 cm layer.
The potatoes are going to go into the oven on a separate rack, preferably underneath the roast, so set your oven racks up accordingly.
The next day, remove the roast from the fridge at least 2 hours before roasting so that it reaches room temperature.
Preheat the oven to 230 ºC, or as hot as it will go.
If you have a convection oven, use the convection setting.
Gently pull the scores on the skin apart and pack them with sea salt, then season the rest of the roll and rub the salt into the skin.
Brush the skin with oil and pop it onto a rack and into the oven for 30 minutes.
After 30 minutes reduce the heat to 170 ºC and add the potatoes to the oven on a separate rack.
Roast the pork for 1 hour before checking the internal temperature.
You are aiming for 55-57 ºC.
The roast will continue cooking when you take it out of the oven by at least another 5 ºC.
Remember to flip the potatoes when you check the pork.
When the pork has reached the desired temperature, remove it from the oven to rest for at least 10-15 minutes while you finish off the potatoes.
Place the whole fruits onto an oven tray and bake in the oven at 108 ºC for 20-30 mins until soft.
Tip: to prevent them from rolling around you can slice a small bit off the bottom so that they sit flush on the plan.
Serve the roast pork rack with your favourite roast veggies, roasted stone fruit and crispy potatoes.