Don’t overthink the cooking of your pork roast. Simply crank the oven to 220C. Preheat oven for 30 minutes. Pour boiling water over the skin of the pork roast and pat dry (if you can do this the day before even better, then leave uncovered in fridge overnight). The key to perfect crackle is to get the skin as dry as possible. Rub with olive oil and Murray River Salt Flakes and place pork in the oven for 30 minutes. Then reduce heat to 120C and roast for another 40 minutes per kilo, regardless of size. Rest for 20 mins before slicing into cutlets.
Your 3 rib rack will weigh a minimum of 1kg (or 6 ribs - 1.9kg or 9 ribs - 2.9kg).
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