Succulent juicy pork loin is crowned by shatteringly-crisp puffed crackling. What’s not to love?
If you can buy your pork roasts skin-on; you’ll never do it any other way. You’ll lament every time you missed out on the glory crispy crackling. If you cook it correctly, pork skin transforms into a salty, crunchy layer of pork-rind goodness. Most chefs look for ways to incorporate different textures into their dishes to create contrast and variety. This roast has all the texture built in. Juicy and tender pork loin in the middle, crunchy goodness outside.
Ok, so I’ve sold you on buying your pork skin-on. The problem is, it can be tricky to find. While countries like Australia and Britain frequently sell skin-on pork roasts, it’s just not as popular in the US. Usually I have to head to my local Asian market to buy skin-on pork belly, but for this roast I had to shop online. And in fact, this particular piece of pork is very special, indeed. I got it from D’Artagnan meats (they specialize in a variety of hard-to-find meat and game, their selection of game birds is epic!). So, this rack of pork is actually porcelet – the pork version of veal. The meat is 100% milk-fed, which gives it a delicate and subtle quality.
Worried about drying out the meat? Don’t be! There’s a great way to check that your pork is PERFECTLY cooked. That means, that is has reached a safe temperature but is not a moment overdone. The safe temperature for pork is 145f. You can actually remove the roast when it hits 142-143 degrees as the internal temperature will continue to climb after it comes out of the oven. To check the internal temperature, I recommend using a quality instant read thermometer.