Scottsdale Boneless Pork Loin Roast is the star of this Asian-inspired roast. To get the perfect crackling on your pork, pat it dry with paper towel and leave uncovered in the fridge for at least 2 hours before adding the spices.
How long will it take?
What’s the serving size?
What do I need?
2kg Scottsdale Boneless Pork Loin Roast
1 tsp peppercorns
1 tsp Chinese five spice
1 tsp sea salt
How do I make it?
Using a mortar and pestle crush peppercorns, Chinese five spice and salt together to make a spice mix.
Score the pork skin and then rub the spice mixture all over the pork. Place in a roasting tin and cook for 30 minutes before reducing the oven to 180C. Cook for another hour or until the pork is cooked through and the skin is crispy. If the crackling is not crisp enough, turn the oven up to 220+C for the last 15 minutes of cooking.
Remove pork from the oven and carve. Serve with roasted vegetables and rice if desired.