Gooralie Free Range Pork Scotch Roast

Bangalow pork scotch roast is perfect cut for a Sunday roast dinner.

It stays juicy throughout cooking due to its natural marbling. Also gives you the best crackling.

Cooking Instructions:

• Remove your roast from the packaging and pat dry with paper towel.  If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process.
• The Crackling

Hot Water Method:  When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.

Dry Method:  When you’re ready to cook, put your pork in a dish.  Pat dry thoroughly with paper towel Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.

• Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 35 minutes.
• Turn the oven down to 160°C and cook for 40-45 minutes per kg, depending on how well you like your roast cooked.
• Once cooked, let the roast rest for 10-15 minutes before slicing.