Rub garlic over the skin before the salt or add a sprinkle of garlic salt as well as ground sea salt. Yummo.

Cook in a Weber Q or a Weber Kettle, even better. Cook the same way as ST suggested.

Far from healthy but what is these days.

Dougwe wrote:

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Sorry I forgot to add,

You can leave the skin on, scour (spelling) and dry, leave in fridge overnight UNCOVERED then remove from fridge 30 mins before cooking, bringing it to room temp then pat dry again and prepare and cook as suggest previously, always cook from room temp. You probably know that anyway.

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 What Dougwe said^ and leaving in the fridge overnight uncovered is part of the great secret!  (Try it with your steaks too!)

After scoring the skin (cutting through the fat), put the pork on a wire rack over a sink and pour about 1L of boiling water to open up the skin.  (Pat dry with paper towel before putting in the fridge)  You can rub your seasonings in (pounded fennel seeds, lemon zest and salt flakes) at this stage.

The next day, after the pork is room temperature, preheat your oven to 250 Celcius, brush off the excess salt, pat dry and cook for 20 minutes, then reduce the oven to 220 Celcius and cook for a further 25 minutes.  If you have a $15 digital thermometer, the goal is to have the internal temperature at 62 Celcius.  The temp will come up after resting for around 10-15minutes (69 celcius).  This way, you have your crunchy crackling and juicy meat!

Bon appetite!

Thanks! On all counts :)
Weber love ❤
Cheers,
Alex

Welcome Aspirations to the madhouse

Peter

Thanks Peter! Red how did your crackling go?

Totally agree Doug. Since you are a Maggie Beer fan, here's the recipe. I'd never heard of verjuice. It's in the same aisle as the vinegar etc.. or cavolo nero. Still haven't found that so I used some baby spinach from my humble garden. All done, naturally, on the weber and my crappy old fry pan over gas. It's so yummy! And leaves the fridge smelling amazing overnight. Digital thermometer makes it all very simple.

Berkshire pork loin with cavolo nero and apple sauce by Maggie Beer.

Pork:
750g pork belly with skin on
1/4 cup of fennel seeds
1 lemon zest, finely grated
3 bay leaves
1/4 cup sea salt flakes
1/4 cup verjuice

Apple Sauce:
2 granny smith apples, cored
40g unsalted butter
6 sprigs native thyme or thyme leaves
1 tablespoon extra virgin olive oil
2 tablespoons caster sugar
1/2 cup (125ml) verjuice
1/2 cup (125ml) water

Braised cavolo nero:
1 large bunch cavolo nero, stripped, roughly chopped
1/4 cup (60ml) extra virgin olive oil
40g butter
lemon juice to taste

Grapes with tarragon:
Reserved pan juices
1/2 cup large red seedless grapes, halved
1/2 cup large green seedless grapes, halved
2 teaspons tarragon leaves, roughly chopped

Method:
Pork:
Score the skin at 1cm intervals
Place pork on wire rack and pour over 1L boiling water. Pat dry with paper towel
Pound fennel seeds, lemon zest and bay leaves then add sea salt flakes, combine and rub mixture into the pork skin and incisions. Place on a tray and refrigerate uncovered overnight.
Remove pork from fridge, brush off fennel mixture and set aside for 30 minutes to come to room temperature
Preheat oven to 250celcius, or highest temperature possible (too easy in the weber!) Brush off any excess salt from the pork, pat dry and in a baking dish, cook for 20 minutes. Reduce oven to 220celcius and cook for 25 minutes or until internal temperature is 62celcius. Pour verjuice over sides and bottom of pork. Rest for 5-7 minutes, and internal temperature should be 69celcius. Rest for a further 10 minutes in a warm place. Drain pan juices into a glass or bowl and allow fat to separate. Scoop of most of the fat and discard, keeping remaining juices for the verjuice and grapes.

Apple sauce:
Peel one apple, and cut both apples in to 1cm pieces and et aside.
Add butter and thyme, cooking until fragrant and butter has turned nut brown. Add olive oil to prevent butter from burning. Add apples and cook for 3 minutes, then add sugar and cook until apples are lightly caramelised. Add verjuice to pan and cook for a minute until slightly thickened. Add water and a pinch of salt, then reduce heat to medium, cover and cook for -10 minutes, stirring occasionally, until apples start breaking down. Remove from head and roughly mash with a fork.

Braised cavolo nero:
Wash leaves and shake off most of the water. Heat oil in a non stick pan over medium heat, and cook for a few minutes until wilted, then add butter and toss to combine. Squeeze in lemon juice and season to taste.

Grapes with tarragon:
Pour in juices to non stick fry pan over low heat, add grapes and heat until warmed through. Add tarragon. Remove from heat and season to taste.
To serve, carve pork thinly across the grain and arrange on top of sauce in pan. Transfer cavolo nero and apple sauce to plate.

Yum!

It looks so much like silver beet I wonder is you could use that or maybe even spinach?

Yum my mouth is watering with those recipes. I slash the fat ( unless the butcher does it) rub with oil and then coat with salt. Put on a rack in the pre heated Turbo oven at about 250 for 20-25 mins until fat starts to bubble and go brown. Turn the oven down to 175 and cook at that heat until pork is cooked.  Never had a problem with the T urbo oven always comes up beautifully.