6 Serves
103 Mins
Preheat your oven to 200°C. Using a sharp knife, score the pork skin in thin, parallel lines, being careful not to cut into the meat itself.
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JamaicanVitamin E
4 mg / 15 mgVitamin K
59 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
332 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
181 mg / 420 mgPhosphorus
568 mg / 1,250 mgPotassium
1405 mg / 4,700 mgSodium
1527 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
25 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
15 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Rub the pork skin thoroughly with coarse salt, ensuring it gets into the scores to help the crackling process.
Place the pork in a roasting pan and add a small amount of water to the bottom to keep the meat moist during the long roasting time.
Roast the pork in the oven for approximately 80 minutes, or until the internal temperature reaches 65°C and the skin is golden and crispy.
Remove the roast from the oven and let it rest for 5 minutes before carving into thick slices to serve.
13
g26
g25
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South African