Bannatyne's Pork Neck Roll
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Pork neck rolls are one of our most popular cuts and for good reason too. It's difficult to go wrong with crackling wrapped pork neck, hugged in fat. They are an incredibly forgiving roast which will remain juicy unless completely neglected. The trick to get the most out of your neck roll is to make sure your crackling is perfect.
Crackling is really simple if you follow the following rules. The meat should be at room temperature and the skin should be patted dry. Score the skin, but try not to go too far past the actual membrane. You don't want all the fat rendering out. Into the crevice, rub in some salt and other flavouring. I'm an equal parts crushed fennel, chili flakes and coriander guy myself. You can go a little overboard here as most of it will render out with the fat. The whole idea is to get the moisture in the skin to boil and pop out. The easiest way to do this is to put the roast into a piping hot oven. Some people like to activate the skin with a little oil. Turn the oven down once you can see the crackling starting for blister.