Our signature cut – the dargle pork roast is simply sensational. Cut from the pork ribeye; the meat is marbled with rich, buttery fat that melts into the roast when cooking and topped with a thick slab of crackling. The whole family will be tucking in for seconds.
Preheat oven to 220C. Remove roast from packaging and place on a cooling rack in the sink. Pour a kettle of boiling water over the roast. Allow the roast to dry completely, place in a roasting pan, drizzle with olive oil and season to taste. Place in the oven and roast for 20 minutes until the skin begins to crackle. Turn the oven down to 180C and roast for a further 30 minutes per kg of meat.