NOMU Extra Virgin Olive Oil
4 pears, halved
Sunflower oil, for rubbing
1 rolled pork neck
NOMU Sea Salt
NOMU Roast Rub
4 cloves of garlic, skins on and bruised slightly
4 sprigs of thyme
Preheat your oven to 180°C.
Drizzle the pears with Olive Oil and griddle in a VERY hot pan until the flesh is scored. Set aside.
Pat the pork dry and drizzle with Olive Oil. Rub Sea Salt all over the neck and Roast Rub onto the exposed flesh only (not the skin). Place in a roasting dish and roast, uncovered, for 45 minutes, then remove from the oven and turn up the heat to its highest setting.
Once the oven has reached the maximum temperature (without turning on the grill), add the pears, cloves of garlic and the sprigs of thyme to the dish and return the pork to the oven until the crackling is irresistibly golden and crispy.
Tip: Wait for the oven to heat up to the hottest temperature before you put the pork back in the oven for the second time – this will give you the best puff and crispiness on your crackling.
NOMU Extra Virgin Olive Oil
4 pears, halved
Sunflower oil, for rubbing
1 rolled pork neck
NOMU Sea Salt
NOMU Roast Rub
4 cloves of garlic, skins on and bruised slightly
4 sprigs of thyme
Preheat your oven to 180°C.
Drizzle the pears with Olive Oil and griddle in a VERY hot pan until the flesh is scored. Set aside.
Pat the pork dry and drizzle with Olive Oil. Rub Sea Salt all over the neck and Roast Rub onto the exposed flesh only (not the skin). Place in a roasting dish and roast, uncovered, for 45 minutes, then remove from the oven and turn up the heat to its highest setting.
Once the oven has reached the maximum temperature (without turning on the grill), add the pears, cloves of garlic and the sprigs of thyme to the dish and return the pork to the oven until the crackling is irresistibly golden and crispy.
Tip: Wait for the oven to heat up to the hottest temperature before you put the pork back in the oven for the second time – this will give you the best puff and crispiness on your crackling.
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