2 kg boneless rolled pork loin, scored (see tip in ‘General Information’ tab)
1 tablespoon olive oil
1 tablespoon sea salt flakes
coleslaw, ham jam or mustard and crusty bread, to serve
1 ½ cups sushi rice
3 cups water
1 tablespoon sushi vinegar
Preheat your barbecue on high heat (about 250°C- 260°C).
Place pork on a rack (see tips in ‘General Information’ tab). Rub the pork rind with oil and then rub with salt. Place the roasting rack onto a foil trivet in the centre of the preheated barbecue. Cover with the barbecue hood.
Barbecue on high for 40-45 minutes or until pork rind is golden and crackled.
Reduce heat to medium-high (about 190°C) and barbecue for a further 30-40 minutes until pork is just cooked through (see tips). Remove and set aside to rest for 10 minutes.
Serve pork with coleslaw, ham jam or mustard and crusty bread.
Pork Barbecuing Tips
Refer to your barbecue manual as barbecues vary considerably. This recipe was tested on a Weber Q Barbecue.
You will need a low roasting rack to place the pork onto the barbecue as well as a protective foil tray to prevent uneven cooking. You must cook it over indirect heat. Many barbecue brands (including Weber) have their own racks and trivets that can be purchased as an accessory.
Do not open the lid in the first 35 minutes of cooking as an even high temperature is required for good crackling.
For best results, use a meat thermometer to test for doneness – the pork is medium but just pink in centre when the internal temperature is 63°C when tested with a meat thermometer. Medium-well done is 70°C. Well done is 75°C.
For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.