Ingredients

• Butcher-prepared rack of pork on the bone (6-8 chops)
• Vegetable oil
• Salt

Instructions

Have the pork skin scored right though the rind but not all the way through the fat.

Rub the skin with vegetable oil to coat it evenly, then rub salt over the skin and into the score marks.

Position a roasting trivet and foil on the barbeque.

Light the barbecue and preheat for 15 minutes with the lid down and with both burners set to HIGH.

After preheating, place the prepared pork on the roasting trivet and close the lid. If the bones are to high for the lid you may have to lie the loin down to make it fit and allow the lid to close properly.

Continue cooking the pork with both burners on high for the next 25 to 35 minutes. Do not lift the lid to see how things are going until 25 minutes have elapsed. Check at the 25 minute mark.

Once this initial “crackling” has been achieved you can turn the centre burner off and set the outer burner to the normal roasting position.

The pork should take 1½ to 2 hours to cook to an internal temperature of 710 C. Pork Crackling

Tips:
1. Try to use pork that hasn’t been vaccuum packed, fresh pork is much easier to crackle.
2. Small pieces of pork crackle more easily, the loin for example is much better than a leg.
3. High temperatures are needed to crackle pork (see above). Be careful, if they are maintained for too long the pork will begin to blacken and burn.