Roast dinner enthusiasts all have their favourite bits, be it the spuds or the stuffing. But for pork aficionados, it's all about the crackling. The battle for that final slice of perfectly rendered crispy skin is a staple of Sunday lunchtime rituals.
And now, Jamie Oliver has dished out his "outrageous" advice for nailing that pork crackling. "Follow me and I promise this pork recipe will change your cooking, it's unbelievable," he declared, sharing his pork loin tips. Jamie showcased a hefty pork loin, deftly removing the crackling skin, noting "your butcher will do this for you.
" He then scored the skin with what he dubbed his "cooking Stanley knife", aiming for easy sharing. Despite being scored into strips, the skin remained whole, poised to be pulled apart post-cooking. Jamie proceeded to sear the skin, fat side down, in a frying pan just enough to render it.
Once browned, he removed it and then browned the seasoned loin in the same pan to achieve "that beautiful caramelised flavour." Jamie Oliver's cooking trick for the perfect Sunday roast has food lovers in a frenzy. The chef emphasised placing the pork skin "straight onto the [oven] bars" above the roasting loin to create a delightful crackling.
With a chuckle, he warned that this technique might mean cleaning your oven more often, but promised "the flavourful results of this trick would be worth it." Jamie described how the heat surrounds the meat, stating: "Remember the heat's coming from the bottom and the top". .