Best recipe for roast pork with crunchy rind

Ingredients for Best recipe for roast pork with crunchy rind

Instructions for Best recipe for roast pork with crunchy rind

To prepare the Best recipe for roast pork with crunchy rind recipe, please follow these instructions:

RIDs the rind down to meat with ½ cm. intervals-but do not scratch in the flesh. Have the butcher scratched flesh, the goose after. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Plug a few Bay leaves down between swords or put them under the meat.

Put the roast on a rack in the roasting pan, so the rind is as straight as possible. Put crumpled tinfoil or a piece of peeled potato under the roast to get the rind to lie completely horizontal.

Pour ½ l water in the roasting pan and set the roast in the middle of a cold oven. Turn on the oven at 200 degrees c. alm. oven and let roast stand for approx. 1 ½ hour.

You will be sure to get juicy meat should one use a frying thermometer and follow the instructions for use: Once the Center temperature is 55 degrees, you have to mark on the rind is crisp. If it's not crisp, you can screw the oven at 250 degrees c. alm. oven until the Center temperature is 65 degrees. Keep an eye on the rind doesn't get too dark. If the rind is crisp, continue cooking at 200 degrees c. alm. oven until the Center temperature is 65 degrees. Take the roast out of the oven. The cloud is used for the sauce.

Let the roast rest uncovered for about 20 minutes. During resting time increases stegens the Center temperature at about 70 degrees.