Roast Pork with Crispy Skin
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Gastrotools
Recipes from professionals
The perfect roast pork has juicy meat and crispy skin, and by first roasting the meat at a low temperature, you increase the chances of achieving both. If you want to make gravy for your roast, you can place the pork roast on a rack over a roasting pan with ½ liter of water. The roasting drippings can be used as a base for your gravy.
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Servings
: 8
servings
Ingredients
1
large pork roast, approx. 2 kg
Coarse salt
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Instructions
Step 1/6
Remove the pork roast from the refrigerator one hour before use.
Step 2/6
Preheat the oven to 120 degrees with fan circulation.
Step 3/6
Check that the skin is scored all the way through – if not, do this with a sharp knife without cutting into the meat itself. Rub thoroughly with coarse salt on and between the scored skin.
Step 4/6
Place the pork roast in an oven-safe dish. Make sure the skin is as level as possible. If the roast is uneven in height, you can place a little crumpled foil, a potato or carrot underneath it. This will help the crispy skin along the way.
Step 5/6
Place the dish in the oven and roast for about 2 hours, or until the meat thermometer shows 50 degrees. Turn the oven temperature up to 220 degrees and continue roasting until the skin is crispy. You should aim for an internal temperature of about 65-70 degrees. If necessary, give the pork roast a turn under the oven's grill function if it is not yet completely crispy, but keep a close eye on it so it does not burn.
Step 6/6
Let the pork roast rest uncovered for 15-20 minutes before carving.
