barbecued pork loin with crispy crunchy crackling
Mrs Messy Benches’ all time favourite dinner is roast pork with crackling. Being the barbecue fans we are I thought I’d have a go at replicating that crispy crunchy crackling in the Weber.
The secret to great crackling is allowing the skin to dry out uncovered in the fridge. Twenty four hours is ideal. A generous amount of salt is also required. When it comes to the cooking process hit the pork with a high heat for the first twenty to thirty minutes until the crackling forms. It’s then a matter of reducing the heat for the remainder of the cook.
The Weber did a great job of creating an evenly formed and crispy crackling. A decent barbecue with a lid should achieve the same result for you.
- 1 rolled pork loin
- kosher salt
- olive oil
Using a very sharp knife, score the skin at 1cm intervals all the way around the pork taking care not to cut into the flesh. If you don’t have a sharp knife ask your butcher to do it for you.
- Dry the skin with paper towel, then rub 1 tablespoon of salt into the skin making sure you massage a good amount of salt into the cuts.
- Place the pork on a wire rack over a lined baking tray and place in the fridge, uncovered, for 24 hours.
- Preheat your barbecue for indirect cooking* and aim for a heat of 450f/230c. If you are using a charcoal barbecue like a Weber Kettle use a full chimney starter of charcoal and fill both charcoal baskets.
- Wipe off any moisture on the surface of the skin and rub olive oil over the pork and into the slits of the skin.
- Place the pork in the barbecue and after 20 minutes sneak a peak and check that crackling. If it is well formed, turn down the heat to approximately 350f/175c. If the crackling needs longer shut the lid and give it another 5 minutes.
- Cook the loin to 150f/66c. Take it off the heat, cover in foil and allow to rest for at least 15 minutes.
- Slice up your barbecued pork loin and enjoy that crispy crunchy crackling!
We love to serve ours with roast potatoes and a blend of broccoli, cauliflower and baby beets. Another favourite is an asparagus, feta, spinach and nut salad.
*For a detailed discussion on indirect cooking read Meathead Goldwyn’s write up here.
For other barbecue ideas click here.