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.

ingredients

• 1 rolled pork loin
• kosher salt
• olive oil

directions

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.

1. 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.
2. Place the pork on a wire rack over a lined baking tray and place in the fridge, uncovered, for 24 hours.
3. 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.
4. Wipe off any moisture on the surface of the skin and rub olive oil over the pork and into the slits of the skin.
5. 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.
6. Cook the loin to 145/63c. Take it off the heat, and allow to rest for at least 10 minutes.
7. 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.