Pork Crackling

For Sunday dinner Karl fixed a dish called Pork Crackling.  It's a pork roast covered by a thick layer of fat with the skin on top.

Here's his recipe:
Make sure the skin on top of the pork is dry.  Score it in lines that are about 3/4" apart.  Be careful not to score all the way through to the meat.
Rub salt on the skin -- getting all over and into the scored lines; let sit at room temperature for about 30 minutes.
Wash the salt off and pat the roast DRY.  Rub the skin with vegetable oil then salt it again with rock salt.
Put roast in a 220 degree C (about 450 degree F) oven for 25 minutes.
Turn the heat down to 180 degrees C (about 350 degrees F).  Length of roasting depends on the weight of the pork.  Roast for 30 minutes per 500 grams (that's about a pound), then add an extra 30 minutes.
Take roast out of oven and let it firm for about 15 minutes.  Cut in slices following the cuts of the scored lines.

When you eat the pork, the crackling comes off in a nice, neat strip.  A lot of the fat behind it has cooked off.  It's a moist and yummy treat -- crunchy, but not dry like the fried pork rinds you buy in the states.  The roast, of course, is also delicious -- nice and moist and tasty.

Along with the pork, Karl served homemade dressing, yummy brown gravy, Yorkshire puddings, and roasted potatoes and carrots, along with broccoli and peas.  It was a scrumptious  feast.  We licked our plates clean!

Somehow, though, we later managed to have some Jamaican ginger cake and coffee for dessert.