Before you start to cook, score the rind of the pork if it’s not already been done by the butcher. The distance between the scores should be about 5-10 mm. making sure you only score the rind without cutting into the meat. You can either score the rind in vertical lines or in a criss-cross pattern. Rub the rind with salt.
(Tip: after 10 minutes in the Forno, the rind will start to separate from the meat and you could add more salt if you wish). Place bay leaves in the scores or add fresh rosemary).
Light the Forno and when there is a good flame, place the kindling to one side of the Forno. Put the pork on a Morsø griddle pan and place it in the other side. Turn the roasting meat regularly to obtain good heat distribution.
When the pork is cooked, the core temperature should be around 65-68 °C – always insert the thermometer where the meat is thickest. When it is cooked, wrap the roast in foil and let it rest for about 30-40 minutes and to ensure a crispy crackling, remove the crackling before wrapping the meat.
If you don’t want to rest the meat, cook it until the core temperature is 70 °C.
Tip: If any left – store the crackling separately from the meat to maintain the crispy crackling?